Breakfast Tart

I was having someday-to-be in-laws over for breakfast and wanted to make something really easy that was different. I came across a breakfast tart recipe in my food network magazine, and decided to, as usual, change some of the ingredients. The original tart can be a bit pricey with some of the ingredients, so I swapped them out for much cheaper ones. I chose bacon instead of pancetta, cream cheese instead of mascarpone cheese, and swiss cheese instead of gruyere. Those changes saved me about $7+ and the tart was, in my mind, just as delicious!

Breakfast Tart
Serves 4-6

• 1 9 inch tart pan (if you do not own a tart pan, use a pie pan, just watch the cooking times)
• 1 9 inch unroll-and-bake pie crust (not one already in a shell)
• 1 large egg white, beaten
• 2 tsp vegetable oil
• 3-4 ounces bacon cut into 1/4 inch slices (the recipe calls for pancetta, so by all means use it. but a pound of bacon is the same price as 3 ounces of pancetta)
•  5 large eggs, room temperature
• 1/2 cup (4oz) cream cheese, softened (or mascarpone)
• 2 cups swiss cheese (or gruyere)
• 1/2 onion, chopped
• 1/4 cup asparagus, broccoli, zucchini, pepper (whatever you have on hand)
• 1/2 tsp salt
• 1/2 tsp pepper

1. Preheat the oven to 425 degrees. Unroll the pie crust gently over the tart shell and using your fingertips, gently press the crust up the sides of the shell. If there is some uneven spots, that is okay.
2. With the tines of a fork, prick the bottom of the pie crust. Brush the beaten egg white (save whatever is left!) over the crust, and bake for about 10 minutes, or just until the crust looks set. Set aside to cool.

3. Meanwhile, in a nonstick skillet, cook bacon until crispy, stirring the pan frequently. Drain the bacon, reserving the bacon grease, on a plate lined with a paper towel and set aside.

4. Remove all but 1 Tbsp of the bacon grease, and add the onions and whatever vegetable you choose. Add a pinch of salt and pepper. Cook over medium heat, just until the onion is soft. Drain the vegetable mixture as well, and set aside.

5. In a medium bowl, whisk the eggs together, adding in the beaten egg white from before. No use wasting half an egg white. Add the cream cheese, swiss cheese, salt and pepper. Once combined, gently add the bacon and vegetables. Pour the mixture into the cooled crust and bake for 18-20 minutes or just until the top is a nice golden color.

6. At this point, either cool the tart and serve warm or room temperature, or dig in and enjoy!