Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Bacon Buttermilk Tart with Oat Whole-Wheat Crust

1/4 C. old-fashioned rolled oats (McCann's Irish Oatmeal preferred)
1/2 C. whole wheat flour
1/2 C. plus 2 T. all-purpose flour
1 t. salt
5 T. butter
3 oz. Swiss cheese, shredded
3 T. water

8 slices bacon
4 leeks, washed and sliced
4 eggs
1 3/4 C. buttermilk
4 oz. Dubliner Irish cheese, shredded
1 T. whole-grain mustard
dash cayenne pepper
salt, pepper

Lightly grease a 9- or 10-inch quiche pan.

To prepare Crust:
Combine oats, flours, salt, butter and cheese in food processor and pulse until mixture resembles bread crumbs. Add water and mix to form a dough. Press together 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 pan. Fold excess dough in and press against sides. Pierce crust with fork. Cover and chill about 30 minutes.

Line crust with foil and fill with pie weights. Bake at 350F. about 12 minutes. Remove from oven. Remove foil and weights and let crust cool. Maintain oven temperature.

To prepare Filling:
Fry bacon in large skillet until crisp. Drain and crumble. Spread bacon on bottom of 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.

Makes 6 to 8 servings.



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