North country brunch pie

1 Servings

Ingredients

Quantity Ingredient
1 Pie crust; (9-inch)
2 teaspoons Dijon mustard
4 Eggs; slightly beaten
1 cup Half-and-half
1 teaspoon Worcestershire
½ teaspoon Salt
¼ teaspoon Pepper
1½ cup Cooked wild rice
6 slices Bacon; Crisply fried, crumbled
¼ cup Minced green onions
1 cup Shredded Swiss cheese; (4 ounces)

Directions

Beyond ordinary quiche, this dish is ideal for a brunch, luncheon or light supper.

Heat oven to 425. Line 9-inch pie pan with crust; flute edge. Pierce with fork in many places. Bake on bottom oven rack until golden (about 12 minutes). Pierce again with fork, not going through crust. Brush pie crust with mustard. Beat eggs, half-and-half, Worcestershire, salt and pepper together. Fold in remaining ingredients; pour into crust. Bake on bottom oven rack 10 minutes. Reduce oven temperature to 325; bake until knife inserted near center comes out clean (about 30 minutes longer). Let stand 5 to 10 minutes before cutting.

6 servings. Tip: Baked pie may be frozen. Thaw in refrigerator overnight.

Reheat, uncovered, in preheated 3500 oven until heated through (30 to 35 minutes). Serve immediately,

Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 07, 1998

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