wild rice quiche

from "meals for a month" cookbook

1 9 inch pie crust
1 cup cooked wild rice
2 tablespoons minced pimientos (didnt use these)
1 onion
2 cloves garlic
1 tablespoon olive oil
3 eggs
1 cup sour cream
1 tablespoon dijon mustard
1/8 teaspoon white pepper (I used black)
1 cup shredded havarti cheese
1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
serves 6

1. Preheat oven to 400 degrees. Bake unfilled pie shell for 8-10 minutes until light golden brown. Set aside on wire rack to cool.
2. Combine wild rice and pimientos in medium bowl.  In heavy saucepan, cook onion and garlic in olive oi until tender, stirring requently. Add to wild rice mixture and set aside. In another bowl, combine eggs, sour cream, mustard, and pepper and beat well to blend.  Add to wild rice mixture and stir gently to combine.
3. Combine havarti and monterey jack cheeses in a small bowl.  Sprinkle 1 cup mixed cheeses in bottom of cooled pie shell. Pour wild rice mixture over cheese and sprinkle remaining cheese on top. Sprinkle parmesan cheese over al. Bake at 400 degrees for 30 to 35 minutes or until filling is set and golden brown. 
4. Let stand 10 minutes then cut into wedges.

to cook and freeze
serves 12

3 9 inch pie crusts

3 cups cooked wild rice

6 tablespoons minced pimientos (didnt use these)

3 onion

6 cloves garlic

3 tablespoon olive oil

9 eggs

3 cups sour cream

3 tablespoon dijon mustard

3/8 teaspoon white pepper (I used black)

3 cups shredded havarti cheese

3 cups shredded monterey jack cheese

3/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees. Bake unfilled pie shell for 8-10 minutes until light golden brown. Set aside on wire rack to cool.
2. Combine wild rice and pimientos in medium bowl. In heavy saucepan, cook onion and garlic in olive oi until tender, stirring requently. Add to wild rice mixture and set aside. In another bowl, combine eggs, sour cream, mustard, and pepper and beat well to blend. Add to wild rice mixture and stir gently to combine.
3. Combine havarti and monterey jack cheeses in a small bowl. Sprinkle 1 cup mixed cheeses in bottom of cooled pie shell. Pour wild rice mixture over cheese and sprinkle remaining cheese on top. Sprinkle parmesan cheese over al. Bake at 400 degrees for 30 to 35 minutes or until filling is set and golden brown. Cool in refrigerator, then freeze; wrap, label, and freeze. Or slice  quiche into serving pieces before freezing and freeze individualy.
4. To thaw and reheat; thaw quiche overnight in refrigerator. Bake at 350 degrees for 20-25 minutes or until heated through.
to reheat individualy:microwave each slice on medium for 2-4 minutes, then 1 minute on high or until hot.