Serves: 8
Total Calories: 302

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 pepper
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.

Nutritional Facts:

Serves: 8
Total Calories: 302
Calories from Fat: 159

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