Wild Rice Quiche Florentine
11/2 Cups cooked Wild Rice 3/4 Teaspoon salt 1/2 Cup finely chopped leek 1/4 Teaspoon pepper 1/4 Cup finely chopped parsley 1 Tablespoons butter 1 Cup light cream, or half and half 1/4 Cup finely choppedwalnuts eggs, lightly beaten 1  Cup finely chopped fresh spinich, or ½ (9 or10-oz.) pkg. frozenchopped spinach, thawed and drained well 2  (9-inch) Pie crust Plain yogurt or dairysour cream Tablespoons butter
Sauté the leek in the butter about 2 minutes. Combine this with the wild rice, parsley, spinach, salt, pepper and walnuts. Add the eggs and light cream and mix well.
Pour the mixture into the pie crust. Bake at 425° for 10 minutes, then reduce heat to 325° and continue baking 30 minutes, or until a knife inserted near the center comes out clean. Let set about 15 minutes before slicing. Serve as a main dish with a dollop of yogurt or dairy sour cream. Serves 6 to 8.