Recipe - North Country Brunch Pie

1 Pie crust; (9inch)
2 teaspoon Dijon mustard
4 Eggs; slightly beaten
1 cup Halfandhalf
1 teaspoon Worcestershire
One half teaspoon Salt
One fourth teaspoon Pepper
1 One half cup Cooked wild rice
6 sl Bacon; Crisply fried,
crumbled
One fourth cup Minced green onions
1 cup Shredded Swiss cheese; (4
ounces)

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

Heat oven to 425. Line 9inch 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, halfandhalf, 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 MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 07,
1998