1 unbaked pastry shell (9-inches)
1/3 c. chopped Canadian bacon or fully cooked ham
1 small onion, finely chopped
1 tbsp. butter
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. cooked wild rice
3 eggs
1 1/2 c. light cream
1/2 tsp. salt
snipped parsley (optional)

Bake crust at 425°F for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°F. In a skillet, sauté 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°F for 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley, if desired.

Yield: 6 to 8 servings.