Asparagus, Roasted Red Pepper and Basil Tart MICHAEL FOODS

1 cup all-purpose flour
1/3 cup cold butter (do not use margarine), cut in small pieces
1-2 tablespoons cold water
1 cup (8 ounces) Kirkland Signature Egg Starts
3/4 cup half-and-half
1 cup finely shredded sharp Cheddar cheese
1/4 pound fresh asparagus, cut in 2-inch pieces
1/4 cup chopped roasted red bell pepper
2 tablespoons coarsely chopped fresh basil
2 ounces fresh goat cheese
2 tablespoons pine nuts
1. Heat oven to 450°F.
2. Place flour and butter in a large bowl. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Add cold water a teaspoonful at a time until the dough is moistened. Shape into a ball
3. On a lightly floured surface, roll the dough into a 12-inch circle. Press into an ungreased 10-inch tart pan with a removable bottom. Line the crust with aluminum foil and pastry weights or dried beans.
4. Bake for 6-8 minutes, or until the edges are light golden brown.
5. Meanwhile, stir together Egg Starts and half-and-half in a small bowl.
Set aside.
6. Reduce oven temperature to 400°F. Remove pie weights and foil from crust.
7. Sprinkle bottom of crust with grated Cheddar. Arrange asparagus, roasted pepper and basil over the cheese.
8. Carefully pour egg mixture over vegetables. Drop teaspoonfuls of goat cheese randomly over the egg mixture. Sprinkle with pine nuts.
9. Bake for 30-35 minutes, or until eggs are set in the center. Makes 8 servings.
Shortcut: Use 1 refrigerated piecrust (from 15-ounce box) in place of homemade crust. Unroll dough, press into tart pan and bake as directed above