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| Mushroom, Bacon and Onion Tart |
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| 1 |
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refrigerated pie crust circle (from a 15-ounce package) |
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| 6 |
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strips bacon |
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| 8 oz |
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fresh white mushrooms, sliced (about 2-1/2 cups) |
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| 1 cup |
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sliced onion |
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| 1 |
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container (8 ounces) sour cream |
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| 3/4 tsp |
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salt |
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| 3/4 tsp |
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oregano leaves, crushed |
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| 1/8 tsp |
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ground black pepper |
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| 4 |
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large eggs |
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| 1 |
Preheat oven to 425°F. Following package directions, place pie crust circle in a 10-inch tart pan or 9-inch pie plate; trim or flute edge. Bake until just golden, 5 to 7 minutes; cool slightly; set aside. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. |
| 2 |
Remove to paper towels; crumble; set aside. Pour off bacon drippings from pan. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, 6 to 8 minutes; cool. In a large bowl beat until smooth sour cream, eggs, salt, oregano and black pepper. |
| 3 |
Pour over baked crust; top with cooled mushroom mixture; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300°F; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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386.63 |
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| Calories From Fat |
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282.03 |
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% Daily Value |
| Total Fat 31.50g |
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48% |
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| Saturated Fat 13.07g |
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65% |
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| Cholesterol 178.59mg |
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59% |
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| Sodium 658.00mg |
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27% |
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| Potassium 339.42mg |
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9% |
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| Carbohydrates 16.46mg |
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5% |
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| Dietary Fiber 1.24g |
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4% |
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| Protein 9.82g |
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19% |
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| Recipe Type |
| Main Dish, Pork |
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| Recipe Source |
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