Keto Dubliner Cheese Tart
2.9g
Net Carbs
14.9g
Protein
26.0g
Fat
0.6g
Fiber
303
Calories
Ingredients:
- 1 teaspoon whole grain soy flour
- 1 tablespoon unsalted butter
- 1/4 cup chopped scallions (25g)
- 1 clove fresh garlic, minced or pressed
- 3 ounces Canadian-style bacon, diced
- 8 medium button mushrooms (144g)
- 1/2 teaspoon dried basil leaf
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried ground sage
- 1/4 teaspoon dried oregano leaves
- 1/8 teaspoon dried rosemary
- 3 large eggs
- 3/4 cup heavy cream
- 1 teaspoon yellow mustard
- 1 1/2 cups shredded Cheddar cheese
- 1/2 Roma tomato (31g), sliced
Directions:
- 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.
