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Egg and Cheese Quiche Tart with Tomatoes

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Egg and Cheese Breakfast Tart

This egg tart makes an amazing Sunday morning breakfast and is easy to make, if you prepared the tart shell in advance (a day before).   It also makes a great presentation.  The tart shell is super crumbly and melts in your mouth.  This is one of my most favorite breakfasts.  I highly recommend you to make it.

Egg and Cheese Breakfast Tart with Grape tomatoes, thyme

This tart looks especially attractive today, after my husband and I had a night out with our friends at one of the best steak-houses in Phoenix.  It’s been a very long time since we’ve gone out for dinner because I usually cook at home and actually prefer my own cooking to restaurant meals.  But, after staying up late, eating too much, and talking for hours, it feels so good to enjoy this tart on a quiet morning, with a cup of tea or coffee, maybe even while reading a book. 🙂 


Back to my recipe.   I’ve made it many times, and it’s a fool proof recipe for a delicious breakfast. And, if you like eggs for breakfast, it is also a great way to make something different than just regular scrambled eggs and bacon. 🙂

Egg and Cheese Breakfast Tart with Grape tomatoes, Gruyere cheese, leeks, thyme recipe

Egg and Cheese Quiche Tart with Tomatoes

Prep time: 30 min
Cook time: 50 min

Ingredients for tart crust:

  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 9 tablespoons cold unsalted butter
  • 1 egg yolks
  • 1 tablespoon ice water

Ingredients for tart filling:

  • 1/2 of the whole leek, chopped
  • 1 tablespoon olive oil
  • 3 sprigs of thyme
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/3 cup Gruyere cheese, grated
  • 1/8 teaspoon salt
  • 20 grape tomatoes, yellow and red

Preparing tart shell:

1) Prepare savory tart dough according to my recipe, shape the dough as a disk and put it into the tart pan.  Refrigerate it for 2 hours or overnight, covered with plastic wrap, so that you can assemble it in the morning for breakfast.

2) Preheat oven to 400 F. First, precook the shell.  Line the tart pastry with aluminum oil and fill with pie weights.

3)   Place tart shell in the lower third rack and bake for 15 minutes.  Remove the weights and foil, carefully make several holes in the bottom of the shell with a fork, without tearing the dough, and continue baking for 10 more minutes.  Remove from the oven and cool completely.

4) My recipe for savory tart shell actually describes all of these above 3 steps in more detail if you follow this link.

To make the filling:

1) Preheat oven to 350 F. Cook chopped leeks in olive oil for 10 minutes until softened.  Add finely chopped thyme to leeks.  Let it cool.


Breakfast tart with eggs, Gruyere cheese, and grape tomatoes

2) In a small bowl, whisk together eggs, heavy cream, milk.  Then, add cheese, leeks mixture, and salt and mix well.

Breakfast tart with eggs, Gruyere cheese, and grape tomatoes

3) Pour the mixture into the cooled tart shell, distributing leeks evenly. As you see on the photo below, the mixture does not come to the top of the tart shell edges, which is normal. Once it’s cooked, the egg mixture will actually rise.

Breakfast tart with eggs, Gruyere cheese, and grape tomatoes

4) Cut grape tomatoes in half. Arrange them on top of the tart, cut side down.

Breakfast tart with eggs, Gruyere cheese, and grape tomatoes recipe

Breakfast tart with eggs, Gruyere cheese, and grape tomatoes recipe

5) Bake tart for 50 minutes, until tart shell is golden brown and the filling top turns yellow-brownish and starts to rise, or when the tooth pick inserted in the middle of the tart comes out clean.  Remove from oven and let it cool for 10 minutes on wire rack before serving.

Your breakfast is ready!

Egg and Cheese Breakfast Tart with Grape tomatoes recipe

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{ 31 comments… add one }
  • Rachel September 24, 2012, 5:24 am

    Your pictures are just gorgeous. And that tart indeed would be a perfect Sunday breakfast.

    • Julia September 24, 2012, 6:57 pm

      Thank you!

  • Abby September 24, 2012, 6:39 am

    Wow your photos are GORGEOUS! Thanks for stopping by my blog, I’m so glad to have found you.

    • Julia September 24, 2012, 6:58 pm

      Thank you! I can only say the same about your blog.

  • sneh September 24, 2012, 9:24 am

    Awesome pics and the tart looks scrumptious!

    • Julia September 24, 2012, 6:59 pm

      Thanks. I can’t wait to try some of your vegetarian recipes.

  • Kiran @ KiranTarun.com September 25, 2012, 5:22 pm

    Gorgeous photos and delicious recipe! I love a good breakfast tart with eggs 🙂

    • Julia September 25, 2012, 7:23 pm

      Yes, me too. I make them all the time!

  • Kate | Food Babbles September 25, 2012, 6:20 pm

    This tart sounds wonderful! Gruyere is one of my favorite cheeses and I love all the ingredients you paired it with. Lovely! I’ll definitely need to give this recipe a try.

    • Julia September 25, 2012, 7:25 pm

      I love Gruyere too, it’s so much better (and lighter) to use this kind of cheese in an egg tart vs., say Cheddar cheese.

  • Funwidfud September 25, 2012, 6:32 pm

    Delicious looking tart and very beautiful clicks…Love your photography…

    • Julia September 25, 2012, 7:26 pm

      Thank you! I loved visiting your site and can’t forget that quinoa cutlet. 🙂

  • [email protected] September 25, 2012, 7:51 pm

    Your photography looks like a work of art! How are you setting up your lighting?
    Looks almost too pretty to eat, almost.

    • Julia September 27, 2012, 2:17 pm

      You’re very sweet! With this photo I just used natural light and a tripod.

  • TiAn September 26, 2012, 7:05 am

    I will definitely be making this for breakfast this weekend. I haven’t tried leeks before but I love everything else in the recipe so we’ll see how it goes!

    • Julia September 27, 2012, 2:24 pm

      By the way, leeks are sold everywhere, including Walmart. I haven’t “noticed” them and overlooked them for a long time until I discovered that they are such a great ingredient.

  • [email protected] September 28, 2012, 5:55 pm

    Wow! This looks divine!

    • Julia September 28, 2012, 6:16 pm

      Thank you, Laura.

  • Evelyn September 29, 2012, 6:17 am

    This looks outstanding and I love quiches for breakfast also so your breakfast tart would be right down my alley:) Gruyere cheese is one of my faves:) Great tutorial
    Thank you ever so much for sharing this yummy dish at Freedom Fridays!

    PS Now I am on my way to follow via pinterest and Facebook:)

    • Julia September 30, 2012, 3:48 pm

      Thank you! It was a joy to participate in your Freedom Friday. I think it’s a great way to network for bloggers.

  • Lois Christensen September 29, 2012, 4:44 pm

    Wow! Amazing! It looks so delicious! Your step by step instructions are great. I’m going to look at the other posts, especially the ones that show how to make the tart crust because I have a tart pan that I have never used!!!! Thanks for finding me and joining this week and for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

    • Julia September 30, 2012, 4:07 pm

      Yes, please use my recipes – they are all tested multiple times by me (I bake a lot of tarts)! Tarts are so easy to make, the only thing is that the dough has to cool off in the refrigerator to make the tart crust flaky. By the way, I just went to your site and voted on Foodie Friends Friday entries.

  • Paula J October 1, 2012, 8:58 am

    Hi Julie! This looks delicious!! I’ve only ever eaten a tart, but never made one. You’ve inspired me to do so now :))

    Thanks for linking up with my NO RULES Weekend Blog Party!
    I’m off to follow you back 🙂

    • Julia October 1, 2012, 11:43 am

      It’s pleasure to discover new blogs through those parties. Thank you so much for hosting!

  • Hilary October 1, 2012, 3:22 pm

    That looks incredible

  • SugaryWinzy October 12, 2012, 6:23 pm

    I need a slice of that tart now.

  • [email protected] June 11, 2013, 8:59 pm

    This looks absolutely amazing! I was browsing through Google images for “breakfast tart” and this came up, and I HAD to click on it since the picture looked so yummy! 🙂 Will try to make this soon!

    • Julia June 11, 2013, 9:13 pm

      Thank you for your kinds words! It’s a really good tart: I made it for both breakfast and dinner!

  • Rebecca March 24, 2016, 12:15 pm

    Hi Julia,
    Can this be made a day in advance and rewarmed for a brunch?


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