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Wild Rice and Ham Country Tart |
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Serves: 8 Print this RecipeRobert Holt - Mendota Heights, Minnesota Bake-Off® Contest 34, 1990 Prize Winner This recipe was developed by the contestant when he was looking for a way to use wild rice in a dish that also included other favorite ingredients. We think you'll agree that it's a winner! 1 (15-ounce) package refrigerated pie crust FILLING 1 cup cubed cooked ham 1/2 cup cooked wild rice, drained 1/3 cup finely chopped red bell peppers 1/4 cup thinly sliced green onions tops 1 (4 1/2-ounce) jar sliced mushrooms, well drained CUSTARD 3 eggs 1 cup dairy sour cream 1 tablespoon country-style Dijon style mustard 1/2 teaspoon salt 1/8 teaspoon pepper TOPPING 2 cups (8 oz.) shredded Swiss cheese 11 pecans halves Heat oven to 425°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. 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; set aside. 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 shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining I 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. Nutrition Per Serving: Calories 400; Protein 18g; Carbohydrate 26g; Fat 25g; Sodium 650mg PICTURE: Top to bottom: Dotted Swiss and Spinach Quiche, Wild Rice and Ham Country Tart From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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