Wild Rice Quiche
This quiche recipe was inspired by a Pillsbury Bake Off winner.

1 (9-inch) unbaked pie shell
1 Tbsp. olive oil
1 finely chopped red bell pepper
1 onion, finely chopped
1 cup cooked wild rice, drained
3 eggs
1 cup sour cream
1 Tbsp. dijon mustard
1/8 tsp. pepper
2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese

Prebake the pie shell at 400 degrees for 5-8 minutes or just until crust begins to brown. Set aside. In medium skillet, cook red bell pepper and onion in olive oil until tender. Add wild rice to skillet and set aside. Combine eggs, sour cream, mustard and pepper in medium bowl and beat well. Sprinkle half of the Swiss cheese over the pie crust, then spread wild rice mixture over cheese. Pour egg mixture over and sprinkle with remaining Swiss cheese. Sprinkle with Parmesan cheese. Bake at 400 degrees for 30-35 minutes or until filling is puffed, set and beginning to brown. 6 servings