Ingredients
¾ cup water
¼ cup uncooked wild rice
23 cm unbaked pie crust
1 cup cubed cooked ham
⅓ cup orange bell pepper, finely chopped
¼ cup spring onion tops, thinly sliced
110 g sliced mushrooms
½ tsp SIDS CRAZY SALT
3 eggs, beaten
1 cup sour cream
1 tbsp Dijon mustard
½ tsp SIDS SALT & PEPPER
2 cups any cheese, shredded
Directions
In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low and simmer 45 minutes.
Preheat oven to 220°C. Bake the pie crust 10 minutes, until golden brown. Reduce heat to 200°C.
In a bowl, mix the cooked rice, ham, bell pepper, spring onion tops and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, SIDS SALT & PEPPER.
Sprinkle the bottom of the pie crust with 1 cup of cheese. Spread the rice, ham and vegetable mixture over the cheese and cover with the egg mixture. Top with remaining cheese.
Bake 30 minutes in the oven, until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.
