Swiss Cheese, Wild Rice and Ham Quiche

A Sunday well spent brings a week's content.

Swiss Cheese, Wild Rice, and Ham Quiche

Make your Sunday shine with a slice of quiche and fresh fruit.

Cooking tip: My-to-go pie crust can be found in the freezer department. It's as close as you can get to homemade using Pappy's Pie Crust Dough.

Ingredients:

• 1 single pie crust or a frozen deep-dish pie shell 
• 1-1/2 tablespoons Dijon mustard
• 1-1/2 cups diced deli Black Forest Ham
• 1 scallion, green and white parts, diced
• 1-1/2 cups cooked wild rice 
• 3/4 cup grated Swiss cheese
• 3/4 cup half and half
• 1/4 cup heavy cream
• 5 large eggs
• 1 teaspoon each parsley flakes and herbes de Provence
• 1/4 cup grated Parmesan cheese

Directions:

• In a blender add half and half, cream, eggs, and spices. Mix well and set aside.
• Preheat oven to 425 degrees.
• Brush the bottom of pastry crust with Dijon mustard.
• Evenly spread ham, wild rice and cheese over the bottom of the crust.
• On the outside edge place strips of foil and crimp tightly to pie pan to prevent over-browning.
• Use a measuring cup and slowly pour filling evenly over ham mixture.
• Sprinkle Parmesan cheese over the top as well as diced scallions. 
• Bake at 425 degrees 10 minutes. Reduce temperature to 375 and bake 20-25 minutes more or until a knife inserted in the center comes out clean.
• Let quiche rest 6-8 minutes before cutting.