Ingredients:

1 refrigerated pie crust from 15-ounce package

1 cup cubed cooked ham

1 cup cooked wild rice

1/3 cup finely chopped roasted red peppers

1/4 thinly sliced green onion

One 4.5-ounce jar sliced mushrooms, well drained

3 eggs

1 cup sour cream

1 Tablespoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon pepper

8 ounces (2 cups) shredded Swiss cheese

Heat oven to 425 degrees. Prepare pie crust according to package directions for 1-crust baked shell using a 10-inch tart pan or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges of necessary. Do not prick crust. Bake at 425 degrees for 10 to 12 minutes or until crust is very light brown. Reduce heat to 375 degrees.

In a medium bowl, combine ham, wild rice, red peppers, onion, and mushrooms; set aside. In a small bowl, beat eggs until blended. Add sour cream, mustard, salt, and pepper; blend well. Sprinkle 1 cup of cheese over bottom of baked shell. Spread filling mixture over cheese. Pour egg mixture over filling; sprinkle with remaining 1 cup cheese.

Bake at 375 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. let stand 10 minutes before serving.

Serves: 8

• Whistling Swan Inn on VIrtualCities.com
• Whistling Swan Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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