Meaty Egg Tart
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Ice water||3 1⁄2 Teaspoon|
|Broccoli stalks||3 (Not Florets)|
|Garlic||1 Clove (5 gm)|
|Mushrooms||5 , sliced|
|Ground beef||1⁄2 Pound|
|Eggs||5 , slightly beaten|
|Skim milk||1⁄4 Cup (4 tbs)|
Combine the flour and shortening in a bowl or food processor.
Cut into pea-sized pieces.
Fold in the ice water to make a dough.
Chill for at least an hour.
Roll into a thin crust.
Place in bottom of 8 in. (20 cm) tart pan.
Prick sides and bottom with fork.
Bake at 425°F (220°C) for 15 minutes.
Remove pie crust from oven.
To prepare the filling: Fry bacon in a skillet.
Peel and slice broccoli stalks into thin slices.
Remove bacon from skillet, crumble, and set aside.
To remaining bacon fat in skillet, add the garlic, mushrooms, and broccoli.
Saute until mushrooms are limp.
Remove vegetables and set aside.
Add ground beef and cook over medium heat until meat loses its pink color; drain thoroughly.
In a bowl, combine the crumbled bacon, vegetables, beef, eggs, and milk; stir to blend.
Pour into pie crust.
Bake at 425°F (220°C) for 15 minutes; reduce heat to 350°F (175°C) and bake 30 minutes longer or until completely set.
Allow to rest 5 minutes before cutting.