Savory Egg Tart

I am definitively a breakfast person. I cannot leave the house in the morning without something in my stomach. I guess I get that from when I was a kid, my mom always made sure we had a healthy breakfast. Now that I am an adult, during the workweek I like a simple in the morning, maybe cereal and toast, but on the weekends I like to make something a little special.

This past weekend I decided to use my new mini tart pans, for a savory egg tart.  I found a cheddar pie crust recipe just perfect for this savory dish. Plus the fact that I have seen so many wonderful egg tarts on different blogs makes me wonder why it has taken me this long to try them out.

I found an interesting recipe on the blog Apron Strings that was somewhat like what I was looking for. I did change the ingredients some, the recipe on this blog did not include any meat and I really wanted to add bacon to my dish. The crust was amazing with the cheddar cheese; it was a perfect choice with the eggs, bacon, and the few veggies that went into this tart.

Savory Egg Tart
Pat- In-The-Pan Cheddar Dough (As found in The Joy Of Cooking)
Makes 4 – 3 1/2″ tarts
Ingredients:
1/4 cup lightly packed grated Cheddar cheese
2/3 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter cut into pieces
Directions:
Toss together in a bowl all of the above ingredients. Cut in the butter and cheese with a pastry blender of a fork to the consistency of coarse crumbs, press together with your fingers, and knead in the bowl until a cohesive dough forms. Flatten the dough in a disk, wrap in plastic, and refrigerate until firm but malleable, about 30 minutes. Press into tart pans and bake in 420 degrees F oven for about 5 minutes. They will finish baking once the eggs are placed in the shell.

Savory Egg Tarts (Adapted from Apron Strings)
Ingredients:
2 teaspoons olive oil
1/4 cup chopped onion
1/4 cup green peppers
1/4 cup chopped spinach
2 sprigs of chives chopped
2 slices of bacon cooked and crumbled
Directions:
Heat olive oil over medium heat. Saute onions and green peppers until tender about 2 to 3 minutes. Add to this the spinach and chives continue to cook another 2 to 3 minutes. Divide the mixture between the tart shells and top the mixture with the crumbled bacon. Crack on egg on top of each tart. Season with salt and pepper to taste. Bake in a 425-degree oven for about 8 to 10 minutes, more or less depending on how you like your eggs done. Serve hot.

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