Wild Rice Quiche

• 1 unbaked pastry shell (9-inches)
• 1/3 c. chopped Canadian bacon or fully cooked ham
• 1 small onion, finely chopped
• 1 Tbsp. butter or margarine
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1 c. cooked wild rice
• 3 eggs
• 1 1/2 c. light cream
• 1/2 tsp. salt
• snipped parsley (optional)

1. Bake crust at 425u0b0 for 5 minutes. Remove from the oven and set aside. Reduce heat to 325u0b0. In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice.
2. In a small bowl, beat eggs, cream and salt.
3. Pour over all. Bake at 325u0b0 for 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley, if desired. Yield: 6 to 8 servings.

pastry shell, bacon, onion, butter, shredded monterey jack cheese, rice, eggs, light cream, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115546 (may not work)