Self Crust Cheese Tart

Self Crust Cheese Tart
from Make-A-Mix by Karine Eliason, Nevada Harward, and Madeline Westover

Technically not vegetarian because of the bacon but it can easily be vegetarian.

Ingredients:
4 oz. (1 cup) shredded cheese (I’ve used swiss and cheddar both are good)
4 strips bacon, cooked and crumbled
3 eggs
¼ tsp. salt
¼ tsp. ground nutmeg, optional (but I recommend it)
1 ½ cups milk
1 tsp. dried minced onion
1/3 cup Bisquick mix (or other baking mix of choice, similar to Bisquick).

Preheat oven to 350. (original recipe says 325 but this would yield uncooked eggs and/or take forever to cook). Generously spray 9-inch pie plate with cooking spray. Sprinkle bottom and sides of pie plate with paprika. Layer cheese and bacon on bottom of pie plate. Combine eggs, salt, nutmeg, milk, onion, and baking mix in a blender. Blend at medium speed about 1 minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake at 30-40 minutes (40 is what I need, even at the higher temperature), until wooden pick inserted in center comes out clean. Serve hot. Yield 6 servings.

Another option: substitute fresh sliced tomatoes for the bacon and add 2-3 tsps. Of dried basil or tarragon leaves