Bacon and Fontina Breakfast Tart

This breakfast tart is a more decadent version of a traditional quiche; the flaky crust is filled with creamy eggs and cheeses and studded with crispy bacon!

Bacon and Fontina Breakfast Tart
Serves 6

1  pie crust
1 egg white, lightly beaten
2 teaspoons oil
6 ounces bacon or pancetta, diced
5 eggs, at room temperature, lightly beaten
1/2 cup (4 ounces) mascarpone cheese, at room temperature
2 cups (8 ounces) shredded Fontina
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees and butter and flour the bottom and sides of a 9-inch tart pan with a removable base (a regular pie dish will work too, just be sure to grease well so you can get the tart out!)
2. Press pie crust into the bottom and sides of the pan, trimming excess from the top and pricking in several places.
3. Brush crust with the beaten egg white. Put the tart pan on a baking sheet and bake until the egg white has set, about 10 minutes, then cool for 10 minutes (this seals the crust and keeps it crisp and flaky)
4. In a skillet over medium-high heat, cook bacon until brown and crispy, about 6 to 8 minutes and drain on a paper towel lined plate.
5. In a medium bowl, combine the beaten eggs, mascarpone cheese, Fontina, onion powder, salt, pepper, and bacon. Mix until smooth.
6. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes.
7. Cool the tart for 10 to 15 minutes before removing it from the pan to a serving platter; cut into wedges, and serve warm or at room temperature.
(Adapted from this recipe)

1 comment:

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