TART - WILD RICE AND HAM COUNTRY

By akselden

Ingredients

• Filling:
• 1 15-oz pkg Pillsbury All Ready Pie crust
• 1 tsp flour
• 1 C. cubed cooked ham
• 1/2 C. cooked wild rice, drained
• 1/3 C. finely chopped red bell pepper
• 1/4 C. thinly sliced green onion tops
• 4.5 oz jar sliced mushrooms, well drained
• Custard:
• 3 eggs
• 1 C. sour cream
• 1 T. country style dijon mustard
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 8 oz. (2 C.) shredded Swiss cheese
• 11 pecan halves

Details

Servings 6

Preparation

Step 1

Heat oven to 425°F. Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch tart pan with removable bottom or 9 inch pie pan. (If using 10 inch quiche pan see instructions below)

Refrigerate remaining crust for later use. Place prepared crust in pan, pressing bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake at 425° for 10-12 minutes or until crust is very light brown. Remove from oven.

Reduce heat to 400°F.

In medium bowl, combine all filling ingredients. In small bowl, beat eggs until blended. Add sour cream, mustard, salt and pepper and blend well.

Sprinkle 1 C. of the cheese over the bottom of baked crust. Spread filling mixture over cheese. Pour custard mixture over filling. Sprinkle with remaining cup of cheese. Arrange pecan halves on top.

Bake at 400 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. Cover edge of crust with strip of foil during last 5-10 minutes of baking to prevent excessive browning.

Let stand 10 minutes before serving.

For 10 inch quiche pan, heat oven to 400 degrees. After pressing crust in dish, line with heavy duty foil. Bake for 10 minutes. Remove foil, continue to bake 5-6 minutes or until crust is light golden brown.