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Thorwood and Rosewood Inns
Wild Rice Quiche
The three-course breakfast served at Thorwood and Rosewood Inns have been legendary, and this is one of the favorite entrees, complete with the Minnesota "flavor" of wild rice.
Preheat oven to 350 degrees. Spray 8 individual ramekins with non-stick cooking spray (or one 9 x 13-inch cake pan). In a large bowl, mix together wild rice, sour cream, mustard, shallots, ham or bacon, and dill. Cover bottom of ramekins or pan with mixture.
Beat eggs, then add half & half and whisk together. Pour egg mixture over rice mixture. Sprinkle Swiss cheese over top. Bake for 30 to 40 minutes until eggs have set and cheese is slightly browned. Serve hot, garnished with a sprig of dill, if available.
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