| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Swiss |
Breakfast, Grains and |
1 |
Servings |
INGREDIENTS
| 1 |
|
Pie crust; (9-inch) |
| 2 |
ts |
Dijon mustard |
| 4 |
|
Eggs; slightly beaten |
| 1 |
c |
Half-and-half |
| 1 |
ts |
Worcestershire |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Cooked wild rice |
| 6 |
sl |
Bacon; Crisply fried, crumbled |
| 1/4 |
c |
Minced green onions |
| 1 |
c |
Shredded Swiss cheese; (4 ounces) |
INSTRUCTIONS
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@ix.netcom.com> on Apr 07,
1998
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