Wild Rice And Ham Countrytart
|Pie crusts||15 Ounce (1 Package)|
|Cooked ham||1 Cup (16 tbs), cubed|
|Cooked rice||1⁄2 Cup (8 tbs), drained|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Sliced green onion tops||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||4 1⁄2 Ounce, drained|
|Dairy sour cream||1 Cup (16 tbs)|
|Dijon style mustard||1 Tablespoon|
|Shredded swiss cheese||8 Ounce|
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.
(Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessary.
Do not prick crust.
Bake at 425°F. for 10 to 12 minutes or until crust is very light golden 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; blend well.
Sprinkle 1 cup of the cheese over bottom of baked crust.
Spread filling mixture over cheese.
Pour custard mixture over filling; sprinkle with remaining 1 cup cheese.
Arrange pecan halves on top.
Bake at 400°F. for 30 to 35 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.