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Recipe Name: North Country Brunch Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

1 Pie crust, 9-inch
2 Teaspoon(s) Dijon mustard
4 Eggs, slightly beaten
1 Cup(s) Half-and-half
1 Teaspoon(s) Worcestershire
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 1/2 Cup(s) Cooked wild rice
6 Bacon, crisply fried
1/4 Cup(s) Minced green onions
1 Cup(s) Shredded Swiss cheese, 4
Beyond ordinary quiche, this dish is ideal for a brunch, luncheon
orlight supper.Heat oven to 425. Line 9-inch pie pan with crust; flute
edge. Piercewith fork in many places. Bake on bottom oven rack until
golden (about12 minutes). Pierce again with fork, not going through
crust. Brush piecrust with mustard. Beat eggs, half-and-half,
Worcestershire, salt andpepper together. Fold in remaining ingredients;
pour into crust. Bake onbottom oven rack 10 minutes. Reduce oven
temperature to 325; bake untilknife 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
refrigeratorovernight. Reheat, uncovered, in preheated 3500 oven until
heatedthrough (30 to 35 minutes). Serve immediately,Recipe by: The Best
of Byerly's, vol 2Posted to MC-Recipe Digest by Kathleen
<> on Apr07, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1965
Calories From Fat: 618
Total Fat: 69.9g
Cholesterol: 880.1mg
Sodium: 2234.8mg
Potassium: 2131.4mg
Carbohydrates: 228.6g
Fiber: 16.4g
Sugar: 38.1g
Protein: 111.1g

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