These savoury Spring Onion Omelette Tarts made with our Lactose-Free Medium Cheddar are perfect for a quick weekday breakfast or weekend brunch. They combine the goodness of a cheesy omelette with a delicious tart crust.

Recipe Directions

1. Preheat oven to 425 degrees °F.
2. Prepare pastry for one pie crust as per directions on packaging. Divide pastry into 4 equal parts and roll our each part. Place pastry over the back of large muffin cups.
3. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups and press pastry into shape.
4. Bake about 8 to 10 minutes and allow to cool before removing from cups. Reduce oven temperature to 350 degrees °F.
5. Scramble eggs in a bowl before combining with cheese. Add 1 tbsp. of milk milk into each tart. Sprinkle with salt and pepper.
6. Place tarts on an ungreased cookie sheet and bake for 15-20 minutes.
7. Sprinkle spring onions on top.