Wild Rice and Ham Country Tart with Swiss Cheese
This savory country-style tart combines tender wild rice, smoky ham, and Swiss cheese in a creamy custard filling nestled in a flaky pie crust. Red bell peppers and mushrooms add color and texture while green onions provide a fresh bite. Perfect for brunch gatherings, light dinners, or potluck events, this hearty tart offers a rustic twist on traditional quiche with the nutty flavor of wild rice and the elegance of pecan halves arranged on top.
Ingredients
- 1 crust refrigerated pie crust, from 14.1 oz box, softened as directed
- 1 cup cooked ham, cubed
- ½ cup cooked wild rice, from 15-oz can
- ⅓ cup red bell pepper, finely chopped
- ¼ cup green onion tops, thinly sliced
- 1 jar sliced mushrooms, 4.5 oz, well drained
- 3 eggs
- 1 cup sour cream
- 1 tablespoon country-style Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups Swiss cheese, shredded, 8 oz
- 11 pecan halves
Instructions
- 1
Heat oven to 425°F
- 2
Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch pie plate
- 3
Place crust in pan and press in bottom and up sides
- 4
Trim edges if necessary and do not prick crust
- 5
Bake 10 to 12 minutes or until crust is very light golden brown
- 6
Remove from oven and reduce heat to 400°F
- 7
In medium bowl stir together ham, wild rice, red bell pepper, green onion tops, and mushrooms
- 8
In small bowl beat eggs until blended
- 9
Stir sour cream, mustard, salt, and pepper into eggs
- 10
Sprinkle 1 cup of the cheese over bottom of baked shell
- 11
Spread filling mixture over cheese
- 12
Pour custard mixture over filling and sprinkle with remaining 1 cup cheese
- 13
Arrange pecan halves on top
- 14
Bake 30 to 35 minutes or until knife inserted in center comes out clean
- 15
Let stand 10 minutes before serving
Tips
Let the tart cool for 10 minutes before slicing to allow the custard to set properly and prevent a messy presentation.
Use a 10-inch tart pan with removable bottom for easy removal and professional presentation, though a 9-inch pie plate works as backup.
Drain canned mushrooms thoroughly by pressing with paper towels to prevent excess moisture from making the crust soggy.
Good to Know
Refrigerate leftovers for up to 3 days covered. Reheat individual slices in 350°F oven for 10 minutes.
Can be assembled up to 1 day ahead and refrigerated before final baking. Add 5-10 minutes to baking time if baking from cold.
Serve warm or at room temperature. Cut into wedges with sharp knife.
Common Mistakes
Do not skip the 10-minute resting time to avoid a runny custard when slicing.
Avoid over-baking to prevent curdled custard texture.
Do not prick the pre-baked crust to prevent custard from seeping through.
Substitutions
FAQ
Can I use fresh mushrooms instead of canned?
Yes, sauté 1 cup sliced fresh mushrooms until moisture evaporates before adding to prevent soggy tart.
What if I don't have wild rice?
Brown rice, quinoa, or even cooked barley work as substitutes with slightly different textures and flavors.
How long does this keep in the refrigerator?
Properly stored covered tart keeps for 3 days. Reheat slices in 350°F oven for best texture.