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Cook: 30 minutes | Servings: 1 Savoury Tart 18 x 28 cm


Last night’s quick dinner. I substituted bacon with cheesy chicken viennas, mushrooms with chopped peppadew and thinly sliced celery, milk with cream and the cheese with mature Cheddar. And the onion with spring onion.

  • 250 g rindless streaky bacon, chopped
  • 1 onion, chopped
  • 250 g button mushroom, sliced
  • 15 ml butter
  • 30 ml fresh herbs, chopped OR 10 ml mixed dried herbs
  • freshly ground pepper, to taste
  • 500 ml (200 g) Cheddar cheese, grated coarsely
  • 2 eggs
  • 250 ml milk
  • 50 ml self-raising flour

Fry bacon in a saucepan. Add onions, mushrooms and butter and sauté lightly.
Add herbs and pepper to above ingredients and layers on bottom of a greased 18 x 28 cm ovenproof dish. Sprinkle the grated cheese over.
Beat eggs, milk and flour together and pour over the ingredients.
Bake in pre-heated oven at 180°C (350°F) for 30 minutes or until set and golden brown.

You can replace the bacon with ham, chopped viennas, cubed bully beef, left over chicken or braaivleis meat/wors cut into bite sized pieces.
Mushrooms can be replaced by red, green or yellow peppers cut into cubes, celery, peppadews etc.

Recipe and photo: Elsabe Templeton

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