Dubliner Cheese Tart Recipe

Course: Breakfast


  • 1 tablespoon Unsalted Butter Stick
  • 1 teaspoon Flour
  • 1/4 cup chopped Scallions or Spring Onions
  • 1 clove Garlic
  • 3 ounces Canadian-Style Bacon or Bacon
  • 8 whole each Mushroom Pieces and Stems
  • 1/2 teaspoon leaf Basil Dried
  • 1/2 teaspoon leaf Dried Thyme Leaves
  • 1/4 teaspoon leaf Oregano
  • 1/4 teaspoon Sage Ground
  • 1/8 teaspoon Rosemary Dried
  • 3 large Eggs Whole
  • 3/4 cup Heavy Cream
  • 1 tsp or 1 packet Yellow Mustard
  • 1 1/2 cups shredded Cheddar Cheese
  • 1/2 plum tomato Red Tomatoes, optional


  • Heat oven to 350F. Butter bottom, sides and rim of a 9-inch quiche pan, tart pan or pie plate.
  • Using a strainer, lightly sift soy powder over bottom, sides and rim of pan; set aside.
  • In a 10-inch skillet, melt butter over medium heat. Add diced scallions and minced garlic; cook, stirring occasionally, until scallions begin to soften, about 1 minute.
  • Add diced bacon, and cook stirring occasionally, just until bacon begins to brown, about 3 minutes. Add sliced 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 to 30 minutes. Serve warm or at room temperature, garnished with thyme sprigs, if desired.