Culinary Bacon Lattice Breakfast Tart with Spinach and Mushrooms By Ataque de energia de rádio On Oct 20, 2022 0 Share Prep time: 20 minutes Cook time: 45 minutes Servings: 4 6 slices Smithfield thick-cut bacon, any flavor 1 cup sliced cremini or button mushrooms 3 cups lightly packed baby spinach 1 refrigerated prepared pie crust 6 large eggs 1 cup half and half 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Heat oven to 350° F. In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted. Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve. Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown. Let cool on wire rack 10-15 minutes before serving. Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail