Triple Mushroom Tart with Farmstead Bacon
This dish is rich, but mild. The bacon intensifies the flavor to bring out the best of the cheese and mushrooms. It's wonderful as a side dish, and also works very well for breakfast. Leftovers, if there are any, may be eaten at room temperature with gusto.
Preheat oven to 450 degrees.
Ease the uncooked pie crust into a 9-inch tart pan with a removable bottom.
Press the pastry into the flutes on the side, and trim evenly with the top. Do not prick the crust.
Line the pastry with a double thickness of aluminum foil and bake 8 minutes.
Remove the foil and continue baking for another 4 to 5 minutes, or until it is set and dry. Remove the pie crust from the oven and
Reduce the oven temperature to 375 degrees.
Using a large skillet, cook the mushrooms and marjoram in butter over medium high heat until the mushrooms are tender and any liquid is absorbed. Remove from heat.
Combine the Gruyere and Swiss cheeses and the chopped bacon in a large bowl. Add the mushroom mixture, the eggs, milk and chives, stirring to mix thoroughly.
Pour into the partially baked pastry shell and bake at 375 degrees for about 20 minutes or until set and golden brown.
Cool in the pan on a wire rack for about 12 minutes.
Remove from pan and cut into wedges. Delicious when garnished with bacon and fresh marjoram sprigs.