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Goat Cheese, Pepper and Bacon Tart - 1 (8 or 9-inch) unbaked pie shell
4 slices bacon, cooked crisply and crumbled
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 ounces goat cheese
4 large eggs
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground white pepper
1 teaspoon dried onion flakes - Place pie shell in 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 peppers in pie shell.
- Bake in a 325*F oven for about an hour, until set ( a knife inserted into custard halfway between center and crust will come out clean) and lightly browned on top.
- Serve warm or at room temperature.
Makes 8 servings |
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| Sausage & Egg Casserole | | Metric | Ingredient | Imperial | | 225 g | sausages, diced | 1/2 lb | | 125 ml | shallots, chopped | 1/2 cup | | 2 | cloves garlic, minced | 2 | | 125 ml | sun dried tomatoes, softened & chopped | 1/2 cup | | 50 ml | fresh parsley, chopped | 4 tbsp | | 8 | eggs | 8 | | 375 ml | milk | 1 1/2 cup | | 500 ml | mozzarella cheese, shredded | 2 cup | | | In a non-stick skillet; saute sausage over medium heat until brown. Drain, wipe skillet with paper towel. Replace meat to skillet. Add shallots and garlic; saute for 3 minutes. Add tomatoes and 2 tablespoons (30 ml) parsley. Cook for 1 minute. Spread sausage mixture in lightly greased casserole dish. In a large bowl; whisk eggs and milk. Stir in 1/2 cup (375 ml) cheese. Pour egg mixture over sausage mixture. Sprinkle remaining parsley and cheese over egg mixture. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes or until knife inserted into centre comes out clean. Broil for a few minutes until top is golden brown. Serves 4 | |
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