Crust:
\n1 C. all-purpose flour
\n1\/4 tsp. salt
\n2 T. chilled butter or stick margarine, cut into small pieces
\n2 T. vegetable shortening
\n1\/4 tsp. cider vinegar
\n4 to 5 T. ice water<\/p>\n
Filling:
\n6 bacon slices, cut crosswise into thin strips
\n7 C. chopped leek (about 3 large)
\n1\/2 tsp. salt, divided
\n1\/4 tsp. black pepper, divided
\n1-1\/4 C. egg substitute
\n2\/3 C. fat-free milk<\/p>\n
To prepare crust, lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and 1\/4 tsp. salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 T. at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes. Preheat oven to 425 degrees. Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425 degrees for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 tsp. drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1\/4 tsp. salt and 1\/8 tsp. pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust. Combine egg substitute, milk, 1\/4 tsp. salt, and 1\/8 tsp. pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425 degrees F for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.<\/p>\n
Yield: 6 servings
\nServing Size: 1\/6 Tart Pan<\/p>\n
Calories: 275 calories
\nFat: 10g
\nFiber: 2g<\/p>\n
Notes: I thoght this was very tasty, although it isn’t quick and easy with all the steps involved. I just have a slice and some fruit, and it’s a stick with me breakfast. Since Mal won’t eat it, it’s hard to eat it all before it goes bad though, so I probably won’t make it that often.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
Crust: 1 C. all-purpose flour 1\/4 tsp. salt 2 T. chilled butter or stick margarine, cut into small pieces 2 T. vegetable shortening 1\/4 tsp. cider vinegar 4 to 5 T. ice water Filling: 6 bacon slices, cut crosswise into thin strips 7 C. chopped leek (about 3 large) 1\/2 tsp. salt, divided 1\/4 tsp. black pepper, divided 1-1\/4 C. egg substitute 2\/3 C. fat-free milk To prepare crust, lightly spoon flour into a dry measuring C.; level with a…<\/p>\n