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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal. Ingredients:
1 unbaked pastry shell (9 inches) |
1/3 cup chopped canadian bacon or fully cooked ham |
1 small onion, finely chopped |
1 tablespoon butter |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup cooked wild rice |
3 eggs |
1-1/2 cups half-and-half cream |
1/2 teaspoon salt |
snipped parsley, optional |
Directions:
1. Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°.
2. In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice.
3. In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired. Yield: 6-8 servings.
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