The Whole Wheat

This tart is one of my go to standby recipes.  Both Brad and I love it everytime we make it.  Though I prefer to make my own crust, I confess that a premade crust can come in handy when you don’t have the time or energy (such as this pregnant lady) to make your own.  Brad also asked me to specifically note that maple bacon is a bad idea in this tart – a smoky or savory bacon is the way to go.

Ingredients:

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

1. Pre-bake the pie crust approximately 10 minutes or until lightly colored.  Follow directions on package or recipe used.  Typically this is about 10 minutes at 375.  I like to use  pie weights to keep the crust in nice shape.
2. If necessary, change oven to 375. Cook bacon on stove top. While that is cooking, beat the eggs, milk, and Dijon together in a bowl.
3. Remove bacon to paper towels then cook leeks in some of the left over grease (or olive oil if you prefer).  Cook until softened and nicely colored. Remove from heat.
4. Spread veggies evenly in a pie plate, add bacon & goat cheese covering evenly. Pour on egg mixture. Bake 45min-1hr until egg mixture is firmly set.
5. Serve with a green salad or cooked green side for a perfect dinner.