Quiche in a Bird's Nest

It feels like a Saskatchewan National Week at somerville kitchen. First the trip to Rumour Handcraft in Regina airport (read Rumours Has It). Then the delicious biscuits from Radville (read Radville Style Dinner).

Tonight was Quiche in a Bird's Nest (renamed from Spinach, Ham & Wild Rice Quiche in the Canadian Prairies cookbook Wild & Wonderful Wild Rice).

And cooked with Saskatchewan wild rice!

The nest is made of 3 cups cooked wild rice mixed with 1/2 cup shredded cheddar and 1 beaten egg.

It is then baked for 10 minutes in a 350 oven. This becomes the nest for the quiche. 

The quiche itself includes:

- 2 cups mildly steamed spinach
- 4 beaten eggs
- salt & pepper
- 1 crushed garlic clove
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 1.5 cup diced cooked ham
- 1/4 cup chopped red pepper

You then pour the above over the nest.

A beautiful sight that gets even better after you take it out of the oven after 40 minutes of baking.

It sets beautifully, it cuts nicely and the crunching of the wild rice crust sounds like chimes on the dining table.

I encourage everyone to try this - it is an amazing wild rice recipe. 

 

To match the elegance of the Quiche, a fancy salad was in order.

Earlier in the year I wrote about one of my beautiful Christmas gifts - La Tourangelle Roasted Walnut Oil. Tonight I tried part 2 of the gift, La Tourangelle Roasted Hazelnut Oil.

Mixed with white vinegar and mustard, it is not as smooth as the roasted walnut oil version with balsamic vinegar. But the harsher flavour went perfectly well with the Quiche.

Now this is what I call a colourful dinner.