The Whole Wheat

Brad and I love this tart (as you can see – he could barely wait!)!

I started eating it at Restaurant LuLu in San Francisco with one of my best friends. Back when we ate there weekly (at least!). The classic (their) version is made in a pie shell but tonight I added extra veggies and left out the pie crust. A nice variation – always delicious!

Tonight’s recipe follows…
Ingredients:

• 3-4 pcs bacon, cut into 1/2″ pcs.
• 3 eggs
• 1c. milk (I use 2% typically)
• 1T Dijon mustard
• 3 small leeks chopped finely
• 1 zucchini squash, julienned
• ~3/4c crumbled goat cheese

1. Preheat oven to 375. Cook bacon on stove top. While that is cooking, beat the eggs, milk, and Dijon together in a bowl.
2. Remove bacon to paper towels then cook leeks in some of the left over grease (or olive oil if you prefer). After they begin to soften add the zucchini. Cook until softened and nicely colored. Remove from heat.
3. Spread veggies evenly in a pie plate, add bacon & goat cheese covering evenly. Pour on egg mixture. Bake 45min-1hr.