Main Dishes (& B'fasts)
3/4 cup Water
1/4 cup Uncooked wild rice
1 ea Unbaked 9-inch (4-cup volume) pie shell
3/4 cup Sauteed bacon, chopped
1/4 cup Green onion tops, thinly sliced
3 oz Sliced mushrooms (saute raw mushrooms in butter & olive oil)
3 ea Eggs, beaten
3/4 cup Sour cream
1 Tbs Dijon mustard
1/2 tsp Salt
1/8 tsp Black pepper
1-1/2 cups Swiss cheese, shredded
Adapted from allrecipes.com by BBF, 2/16/15. Down-sized ingredients by 1/4 to fit in 9-inch crust, lowered baking temp from 425 to 350°F, & extended bake time from 30 to 45-60 minutes, 11/5/18.
In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer 45 minutes. You may choose to use chicken bouillon for added flavor. InstantPot: 1/2 cup water, 1/4 rice, cook at pressure for 10 minutes.
Preheat the oven to 350°F. Bake the pie crust 10 minutes, or until golden brown.
Chop the bacon into bite-sized pieces and saute until done.
Saute the mushrooms. Chop the green onions.
In a bowl, mix the cooked rice, ham, green onion tops, and mushrooms.
In a separate bowl, mix the eggs, sour cream, mustard, salt, and pepper.
Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.
Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.