Brunch is fun and a breeze to prepare, but it can turn a total carb-fest with the typical sweet breads, muffins and waffles often served. If you’ve got a gluten sensitivity, this can leave you hanging out around the fruit plate and completely unsatisfied. Fortunately, there are gluten-free options that can bring plenty of flavor to your table.
This recipe for an Asiago Cheese, Bacon and Egg Tart mixes the rich, smoky flavor of bacon with fresh mushrooms and chives to create a crustless tart with European flair. Kid’s don’t like mushrooms? Just skip them. You can add shredded zucchini or sliced asparagus too to amp up the veggies.
Asiago, Bacon, & Egg Tart
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 7 slices Boar’s Head Fully Cooked Naturally Smoked Bacon
- 2 tablespoons butter
- 8 ounces button mushrooms, thinly sliced
- 1/4 cup chopped chives
- 1 1/2 cups provolone cheese, shredded
- 1/4 cup asiago cheese, shredded
Preheat oven to 375°F. In food processor, combine eggs, cream, salt and pepper.
Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat bacon as directed on the package; crumble into egg mixture.
In small skillet, heat butter over medium heat and sauté mushrooms until tender; add to egg mixture. Mix in chives and provolone cheese.
Pour mixture into pie plate and sprinkle asiago cheese on top. Bake for 35 to 45 minutes or until tart is set and top is golden brown.
Recipe courtesy of Boar’s Head