Ingredients: Pastry • 3/4 cup all-purpose flour, sifted • Pinch of salt • 5 tablespoons Kerrygold Irish butter, cut into small pieces • 3 tablespoons cold water Filling • 1 tablespoon Kerrygold Irish butter • 1 small onion, chopped • 1 clove garlic, minced • 3 slices Irish traditional bacon, cut into strips • 8 button mushrooms, sliced • 10 cherry tomatoes, halved • 6 ounces Dubliner cheese, grated • 1 cup skim milk • 3 eggs, beaten • 1 tablespoon Italian seasoning • 1 teaspoon Lakeshore Wholegrain mustard • Salt and freshly ground black pepper

Directions: Preheat oven to 400° F. Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball. Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights. Bake for 10 minutes, then remove foil and bake 5 minutes more. Remove from oven and cool. Reduce oven temperature to 375° F. In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes. Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top. In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.