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Wild Rice and Ham Country Tart

(26)
  0 reviews
  • 30 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 8 servings
  • Pinterest
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  • Save
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Looking for a dinner made using Pillsbury® refrigerated pie crusts and Green Giant® sliced mushrooms? Then check out this wonderful rice and ham tart.

Bake-Off® Contest 34, 1990
Robert Holt
Mendota Heights, Minnesota

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
cup cubed cooked ham
1/2
cup cooked wild rice (from 15-oz can)
1/3
cup finely chopped red bell pepper
1/4
cup thinly sliced green onion tops
1
jar (4.5 oz) sliced mushrooms, well drained

Custard

3
eggs
1
cup sour cream
1
tablespoon country-style Dijon mustard
1/2
teaspoon salt
1/8
teaspoon pepper

Topping

2
cups shredded Swiss cheese (8 oz)
11
pecan halves

Steps

  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
  • 2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
  • 3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.
  • 4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
  • 2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
  • 3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.
  • 4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
364.7
Calories from Fat
220
% Daily Value
Total Fat
23.1g
36%
Saturated Fat
11.6g
58%
Trans Fat
0g
Cholesterol
115.8mg
39%
Sodium
359.0mg
15%
Total Carbohydrate
27.2g
9%
Dietary Fiber
1.5g
6%
Sugars
2.4g
Protein
13.5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
9.90%
10%
Calcium
27.30%
27%
Iron
5.30%
5%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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