"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Breakfast Swiss Tart Recipe

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This recipe for Breakfast Swiss Tart, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pruitt
Added: Monday, May 12, 2008


1 Pillsbury Pie Crust
2 teaspoons flour
1 ˝ cup shredded Swiss or Mozzarella Cheese
4-5 frozen breakfast sausage links
3-4 slices of bacon (I leave this out all the time)
˝ cup Mushrooms- sliced
1 small onion- chopped
2-3 tablespoons butter
1 teaspoon dried thyme or ˝ teaspoon fresh Thyme
15-20 slices of pepperoni, quartered
2/3 cup milk
3 egg whites
3 whole eggs
˝ teaspoon salt
˝ teaspoon pepper

Preheat oven to 350°. Dust pie crust with flour. Place flour side down into pie pan. Cook sausage links and bacon in microwave. Crumble and cut into bites. Sauté mushrooms, onion, pepperoni, and thyme in butter. Add prepared sausage and bacon and set aside. Place shredded cheese over crust, top with mushroom/meat mixture. In separate bowl, combine milk, eggs, salt and pepper, beat lightly. Pour milk mixture over everything else in crust. Bake 30-45 minutes, until custard is set and crust is light brown. I cover the crust until the last 10-15 minutes to prevent burning if needed.




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