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Meaty Egg Tart Recipe
|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)|
Serving size: Complete recipe
Calories 1905 Calories from Fat 1237
% Daily Value*
Total Fat 138 g213%
Saturated Fat 43.1 g215.6%
Trans Fat 6.7 g
Cholesterol 1220.3 mg
Sodium 597.4 mg24.9%
Total Carbohydrates 84 g28%
Dietary Fiber 3.5 g14.1%
Sugars 6.7 g
Protein 86 g172.7%
Vitamin A 29% Vitamin C 95.3%
Calcium 25.8% Iron 66.8%
*Based on a 2000 Calorie diet
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.