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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Gluten-free low carb version of a Dubliner Cheese Tart. This is an Atkins recipe recommended for Induction Phase 1 meal plan. Ingredients:
1 teaspoon soya powder |
1 tablespoon butter |
1/4 cup thinly sliced scallions, including tops (about 4 scallions) |
1 garlic clove, minced |
3 slices irish or canadian bacon, cut into thin strips (about 1/3 cup) |
2 cups thinly sliced white mushrooms (about 8 medium mushrooms) |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rubbed sage |
1/4 teaspoon dried oregano |
1/8 teaspoon dried rosemary, crushed |
3 large eggs |
3/4 cup heavy cream |
1 teaspoon whole-grain mustard |
11/2 cups freshly grated irish or english cheddar cheese (about 41/2 ounces) |
1/2 medium plum tomato, very thinly sliced (about 1 ounce) |
fresh thyme sprigs, for garnish |
Directions:
1. Heat oven to 350°F. Butter bottom, sides and rim of a 9-inch quiche pan or pie plate. Using a strainer, lightly sift bake mix over bottom, sides and rim of pan; set aside.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., 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.In a medium bowl, whisk eggs, heavy cream and mustard together until thoroughly blended. Evenly spoon mushroom mixture on bottom of prepared pan. Evenly sprinkle cheese over mushroom mixture. Evenly pour egg mixture over top. Arrange tomato slices over tart. Bake until tart is slightly puffed and golden brown and a knife inserted near center comes out clean, 25-30 minutes See Photo. Serve warm or at room temperature, garnished with thyme sprigs, if desired.
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