| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Flavorful and easy to put together, this tart works well on a brunch buffet or as a side dish for a light supper.

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

1. Place pie shell in pie plate. In bottom of pie shell evenly scatter the crumbled bacon and chopped peppers.
2. In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell.
3. 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.
4. Serve warm or at room temperature.

Makes 8 servings.

Nutrition Facts: Calories 230 calories, Protein 9 grams, Fat 15 grams, Sodium 530 milligrams, Cholesterol 90 milligrams,
Saturated Fat 4 grams, Carbohydrates 17 grams, Fiber 0 grams.

Recipe provided courtesy of Pork, The Other White Meat.