Onion and Bacon Tart

My family loves eggs, but my dh refuses to eat them for dinner. On the other hand, my daughter could eat them for any meal. I saw this recipe in the latest issue of Everday with Rachael Ray and decided to make it right away because I had all of the ingredients. Unfortunately, I am the only one in the house that doesn't love eggs so this dish was a little "eggy" for my taste. My family loved it and had seconds!

Source: Adapted from Everyday with Rachael Ray August 2009

Ingredients:

One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper

Directions:

1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.

Serves 6