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Wild Rice And Ham Countrytart

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  Pie crusts 15 Ounce (1 Package)
  Flour 1 Teaspoon
  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
  Eggs 3
  Dairy sour cream 1 Cup (16 tbs)
  Dijon style mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded swiss cheese 8 Ounce
  Pecan halves 11

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Wild Rice And Ham Countrytart Recipe