1 1/2 cups whole wheat pastry flour
1/3 tsp salt
1/4 cup buttermilk
1/2 cup light olive oil
4 strips of bacon
1 large leek
8 oz sliced baby portabella mushrooms
1/2 orange, yellow or red bell pepper
1 cup diced arugula or spinach
10 large eggs
2 cups reduced fat grated cheddar cheese
1/4 cups skim milk
1/4 cup low fat cottage cheese
1/2 tsp dried thyme
1/2 tsp kosher salt or to taste
1/2 tsp cracked pepper
Stir flour, salt, oil and buttermilk in a bowl just until dry ingredients are combined. Make a flat disc and place between two sheets of plastic wrap or waxed paper. Roll out to about a 14 inch circle. Remove the top layer of wax paper and invert onto a 12 inch tart pan with a removable bottom. Remove the other sheet of paper and even out the dough going up the sides of the tart pan. Take your rolling pin and run it across the top of the pan to cut the dough evenly. Repair any cracks, add dough if there are any thin areas. Put in the freezer for 30 minutes while you make the filling.
Preheat the oven to 375 degrees.
In a nonstick frying pan, cook the bacon until it is crisp but not burnt. Drain on paper towels and set aside to cool. Drain grease from the pan. In the same pan saute the leeks, peppers and mushrooms until the vegetables are just starting to brown. Add the greens last and saute’ just until wilted. Remove the pan from heat and set aside to cool. In a large bowl, lightly beat the eggs. Add milk,grated cheese, cottage cheese, thyme, salt/pepper.
Pour into the prepared crust and top with crumbled bacon. Bake for 45 minutes or until set in the center and the crust is lightly brown.Tags: bacon, breakfast tart, leek