989. BACON BUTTERMILK TART with OAT and WHOLE-WHEAT CRUST

Crust:
1/4 cup old-fashioned oatmeal
1/2 cup whole-wheat flour
1/2 cup, plus 2 tablespoons all-purpose flour
1 teaspoon salt
5 tablespoons cold butter (see note)
3 oz swiss cheese, shredded (3/4 cup)
3 tablespoons water

Filling:
8 slices bacon
4 leeks, white part only, washed and sliced
4 eggs
1 3/4 cup buttermilk
4 oz Dubliner Irish cheese, shredded (1 cup) (or other hard cheese)
1 tablespoon whole-grain mustard
dash cayenne pepper
salt, pepper

Lightly grease a 9- or 10 inch quiche pan.

To make crust: Combine oatmeal, flours, salt, butter and cheese in food processor and pulse until mixture resembles bread crumbs. Add water and mix to form a dough. Process lightly until it forms a ball. Cover with plastic wrap and refrigerate 30 minutes.

Turn dough out onto lightly floured surface. Roll or pat dough to form 12 inch-diameter circle. Transfer to quiche pan. Fold excess dough in and press against sides. Pierce crust with fork. Cover and chill about 30 minutes.

Preheat oven to 350 degrees. Line crust with foil and fill with pie weights.

Bake about 12 minutes. Remove from oven. Remove foil and weights and let crust cool. Maintain oven temperature.

To make filling: Fry bacon in large skillet until crisp. Drain on paper towels and crumble over crust. Scatter leeks over bacon.

In large bowl, combine eggs, buttermilk, cheese, mustard, cayenne pepper and salt and pepper to taste. Pour filling over bacon and leeks. Bake 30 to 35 minutes or until filling is set.

NOTE:: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


courtesy of: Food Down Under