Bacon, Egg and Cheese Tart

To make the crust, add the flour, baking powder, salt and butter into the bowl of a food processor and pulse a few times until the mixture resembles coarse crumbs. Do not over mix. Add the cheddar cheese and pulse once or twice just to combine. With the machine running, add the ice water through the feed tube and pulse until a dough ball forms.

Wrap dough in plastic and refrigerate for at least one hour.

After the dough has chilled, roll it out on a well-floured surface into about a 10″ circle. Drape over a 9″ tart pan (preferably one with a removable bottom), gently press the dough into the bottom and up the sides of the pan and then move your rolling pin across the fluted top to cut off the excess dough.

Preheat oven to 350 F.

Make the filling by beating together the eggs and milk in a large bowl. Add the cheese, chives, salt and pepper. Fold in the bacon and pour into the prepared tart dish.

Bake in a preheated 350 F oven for approximately 50 minutes or until the custard is set and the dough is a light golden brown.