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    You are in: Home / Recipes / Wild Rice and Ham Country Tart Recipe
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    Wild Rice and Ham Country Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    mommyoffour's Note:

    This is a savoury tart that is wonderful served for brunch or Sunday breakfast. I like to serve this with fresh fruit slices. I use a refrigerated pie crust but you could certainly sub in your own pie shell.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450.
    2. 2
      Place pie crust in 10 inch tart pan with removable bottom.
    3. 3
      Press in bottom and up sides of pan.
    4. 4
      Trim edges.
    5. 5
      DO NOT PRICK CRUST.
    6. 6
      Bake at 450 for 9 to 10 minutes or until crust is light golden brown.
    7. 7
      Remove from oven.
    8. 8
      Reduce heat to 400.
    9. 9
      In medium bowl, combine ham ,wild rice, bell pepper, onions and mushrooms; mix well.
    10. 10
      Beat eggs in small bowl until well blended.
    11. 11
      Add sour cream, mustard, salt and pepper; blend well.
    12. 12
      Sprinkle 1 cup cheese over bottom of baked crust.
    13. 13
      Spread ham mixture over cheese.
    14. 14
      Pour egg mixture over ham mixture.
    15. 15
      Sprinkle with remaining 1 cup cheese.
    16. 16
      Bake at 400 for 30 to 35 minutes or until knife inserted in center comes out clean, arranging pecan halves on top of tart during last 10 minutes of baking time.
    17. 17
      Let stand 10 minutes before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Wild Rice and Ham Country Tart

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 333.5
     
    Calories from Fat 210
    63%
    Total Fat 23.3 g
    35%
    Saturated Fat 11.6 g
    58%
    Cholesterol 127.6 mg
    42%
    Sodium 631.8 mg
    26%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.0 g
    8%
    Protein 16.7 g
    33%

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