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Dubliner Cheese Tart
Prep Time:  30 minutes Cook Time:  20 minutes
Yield:  6 Servings
Notes: 3.2g Net Carbs/serving (Phase 1)
Submitted by:  toddwess Directions

1    Heat oven to 350F. Butter bottom, sides and rim of a 9-inch quiche pan or pie plate.
2    Using a strainer, lightly sift soy poweder over bottom, sides and rim of pan; set aside.
3    In a 10-inch skillet, melt butter over medium heat. Add scallions and garlic; cook, stirring occasionally, until scallions begin to soften, about 1 minute.
4    Add bacon, and cook stirring occasionally, just until bacon begins to brown, about 3 minutes. Add mushrooms, basil, thyme, sage, oregano and rosemary; cook, stirring occasionally, until mushrooms are softened, 5 to 7 minutes. Set aside.
5    In a medium bowl, whisk eggs, heavy cream and mustard together until thoroughly blended. Evenly spoon mushroom mixture on bottom of prepared pan.
6    Evenly sprinkle cheese over mushroom mixture. Evenly pour egg mixture over top. Arrange tomato slices over tart.
7    Bake until tart is slightly puffed and golden brown and a knife inserted near center comes out clean, 25 to 30 minutes. Serve warm or at room temperature, garnished with thyme sprigs, if desired.

Original recipe found here.
1 tsp    soy flour
1 tbsp    unsalted butter
1/4 cup    thinly sliced scallions w/ top
1    garlic clove, minced
3    pieces Canadian bacon - strips
8    white mushrooms - thin
1/2 tsp    dried basil
1/2 tsp    dried thyme
1/4 tsp    dried sage
1/4 tsp    dried rosemary, crushed
3    large eggs
3/4 cup    heavy cream
1 tsp    whole grain mustard
1-1/2 cups    cheddar cheese, grated
1/2    medium plum tomato - thin