So, I was planning a picnic for my girlfriend (who needed convincing that being a vegetarian isn’t dumb) and I had an abundance of mushrooms and bacon around. I also happened to have a half of a pie crust and mozzarella in my fridge. Thus, the non-meat eater’s mushroom tart was born. To make this tart, you’ll need:
Mushrooms (sliced or minced, depending on how much you want to know the mushroom’s there)
Bacon (diced, just cut bits out of pre-sliced bacon)
Mozzarella cheese (cubed)
Step one: sauté bacon and render all that delicious fat out. Make sure the bacon is super crispy!
Drain the bacon out and use the fat to sauté the pepper (to taste), garlic and onions. As the onions cook, add the mushrooms and cook until everything is a shade of caramelized brown. Then, cool to room temperature.
Making the custard base.
Separate the eggs and mix the egg yolks with milk. Put mix in a large bowl. Mix with veggie mix and bacon bits.
Place pie crust in greased tart tins (or if you don’t have one, use a muffin tin, like I did)
Add mix in tins and bake at 350 degrees Fahrenheit
Convince significant other that meat is good.