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| 1 | Pie crust; (9-inch) |
| 2 Teelöffel | dijon mustard |
| 4 | Eggs slightly beaten |
| 1 Tasse | Half-and-half |
| 1 Teelöffel | Worcestershire |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 1/2 Tasse | Cooked wild rice |
| 6 Scheibe | Bacon; Crisply fried, crumbled |
| 1/4 Tasse | green onions minced |
| 1 Tasse | Shredded Swiss cheese; (4 ounces) |
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Beyond ordinary quiche, this dish is ideal for a brunch, luncheon or light supper.
Heat oven to 425. Line 9-inch pie pan with crust; flute edge. Pierce with fork in many places. Bake on bottom oven rack until golden (about 12 minutes). Pierce again with fork, not going through crust. Brush pie crust with mustard. Beat eggs, half-and-half, Worcestershire, salt and pepper together. Fold in remaining ingredients; pour into crust. Bake on bottom oven rack 10 minutes. Reduce oven temperature to 325; bake until knife inserted near center comes out clean (about 30 minutes longer). Let stand 5 to 10 minutes before cutting.
6 servings. Tip: Baked pie may be frozen. Thaw in refrigerator overnight. Reheat, uncovered, in preheated 3500 oven until heated through (30 to 35 minutes). Serve immediately,
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