Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.
1/3 cup chopped Canadian bacon or fully cooked ham
1 small onion, finely chopped
1 tablespoon butter
1 cup shredded Monterey Jack cheese
1 cup cooked wild rice
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
Snipped parsley, optional
Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°.
In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice.
In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.