1 9-inch pie crust
2 teaspoons dijon mustard
4 eggs, slightly beaten
1 cup half & half
1 teaspoon Worcestershire
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cooked wild rice
6 slices bacon, crisply fried, crumbled
1/4 cup minced green onions
1 cup shredded swiss cheese

Preheat oven to 425°F.

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 for 10 minutes. Reduce oven temperature to 325°F; bake until knife inserted near center comes out clean (about 30 minutes longer). Let stand 5 to 10 minutes before cutting.

Tip: Baked pie may be frozen. Thaw in refrigerator overnight. Reheat, uncovered, in preheated 350°F oven until heated through (30 to 35 minutes). Serve immediately.

Serving Size: 6