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Bacon, Egg and Cheese Tart
Servings: 8

1 Cup flour
1 Stick unsalted butter, chilled and cut into 1" pieces
1 Teaspoon baking powder
1/2 Teaspoon salt
1/4 Cup cheddar cheese, shredded
1/4 Cup ice water

2 Eggs
3/4 Cup milk
1 Cup cheddar cheese, shredded
2 Tablespoons chives, chopped
6 Slices bacon, cooked and crumbled
1/4 Teaspoon salt
1/4 Teaspoon pepper

1. To make the crust, add the flour, baking powder, salt and butter to the bowl of a food processor and pulse a few times until the mixture resembles course crumbs. Do not over mix. 2. Add the cheddar cheese and pulse once or twice just to combine. With the machine running, add the ice water through the feed tube until a dough ball forms. Wrap in plastic and refrigerate for at least one hour.
3. After the dough has chilled, roll it out on a well-floured surface into about a 10" circle. Drape over a 9" tart pan (preferably one with a removable bottom) and move your rolling pin across the fluted top to cut off the excess dough.
4. Make the filling by beating together the eggs and milk. Add the cheese, chives, salt and pepper. Crumble in the bacon and pour into the prepared tart dish. Bake in a pre-heated 350 degree oven for approximately 50 minutes or until the custard is set and the dough is a light golden brown.


Recipe Comments

Nov 18th 2013
To offset the calorie/fat content, serve in small slices and accompany with spinach or kale salad, asparagus, or bean salad.
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