Ingredients
- 1 partly baked 10-inch tart shell (see recipe)
- 1 tablespoon, plus 2 teaspoons, butter
- ½ cup finely chopped onions
- 1 pound ground lean beef
- ¼ pound mushrooms, finely chopped, about 1 1/2 cups
- ½ cup finely chopped green pepper
- 1 cup finely chopped celery
- 2 teaspoons dried marjoram
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 whole egg
- 1 egg yolk
- 1 cup heavy cream
- ½ cup milk
- ¼ cup finely chopped chives or scallions
- Nutritional Information
Nutritional analysis per serving (6 servings)
412 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 169 milligrams cholesterol; 249 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six or more servings
Preparation
- Prepare the tart shell and set it aside.
- Preheat the oven to 375 degrees.
- Heat two teaspoons of the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Cook until the meat has lost its raw look. If any fat has accumulated, drain it off in a sieve and discard it.
- Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.
- Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly. Add the meat mixture and stir to blend.
- Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.
45 minutes
Dining and Cooking