Rice and Ham Pie

• 1 (15 oz.) Pie Crust

FILLING:

• 1 cup cooked ham                                      ½ cup cooked wild rice, drained
• 1/3 cup finely chopped red bell pepper       ¼ cup thinly sliced green onion tops
• 1 (4.5 oz.) jar sliced Mushrooms, well drained

CUSTARD

• 3 eggs 1 cup Sour Cream
• 1 Tbs. Dijon Mustard                                 ½ Tsp. Salt
• 1/8 Tsp. Pepper

TOPPING

• 8 OZ. (2 cups) Shredded Swiss Cheese

Heat oven to 425 degrees. Prepare piecrust according to package directions for one crust baked shell using 9-inch pie pan.

In medium bowl, combine all filling ingredients; set aside. In small bowl, beat eggs until blended. Add remaining custard ingredients; blend well.

Sprinkle 1 cup of the cheese over bottom of baked crust. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining cup of cheese.

Bake at 400 degrees for 30 to 35 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes before serving. 6 to 8 servings.