Goat cheese, pepper and bacon tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 9 inch pie shell | |
| 4 | slices | Bacon, cooked crisp crumbled |
| ½ | Red bell pepper, finely chopped | |
| ½ | Green bell pepper; finely chopped | |
| 4 | ounces | Goat cheese; |
| 4 | Eggs; | |
| 1 | cup | Milk; |
| ½ | teaspoon | Seasoned salt; |
| ½ | teaspoon | Ground white pepper; |
| ½ | teaspoon | Dried minced onion; |
Directions
Place pie shell in the pie plate. In bottom of pie shell, evenly scatter the crumbled bacon and chopped peppers. In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and chopped peppers. Bake at 325 degrees oven for about 1 hour, until set-when a knife inserted into custard halfway between center and outer edge comes out clean-and lightly brown on top. Serve warm or at room temperature. Source: The San Diego Union-Tribune, Easter Food Section, Apr. 9, 1995 + National Pork Producers Council Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-10-95