small red bell pepper, seeded and cut into thin strips
1
teaspoon salt
1
cup half-and-half
1/2
cup shredded Cheddar cheese
1
egg
1-1/2
teaspoons Original TABASCO® brand Pepper Sauce
Preheat oven to 375°F. Combine flour, butter, dill and salt in large bowl. Press mixture into fluted 9-inch tart pan with removable bottom or 9-inch pie plate. Bake 10 minutes.
Meanwhile, heat oil in 12-inch skillet over medium heat; cook parsnips and broccoli for 3 minutes. Add mushrooms, leek, red pepper and salt; cook 7 minutes or until vegetables are crisp-tender.
Combine half and half, Cheddar cheese, egg and TABASCO® Sauce in medium bowl. Spoon vegetables into crust; pour cheese mixture over vegetables. Bake 35 to 40 minutes or until knife inserted in center of tart comes out clean.
Click here for printable version