Breakfast Egg and Gruyere Cheese Tart

French style Breakfast Recipe – Egg and Gruyere Cheese Quiche Tart with Grape Tomatoes. 9.5 inch tart shell stuffed with egg mixture, cooked leeks, fresh thyme, gruyere cheese, and grape tomatoes.

This Egg and Gruyere Cheese Quiche 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.

This breakfast 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 Egg and Gruyere Cheese Tart on a quiet morning, with a cup of tea or coffee, maybe even while reading a book. 🙂

Back to my breakfast tart.   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. 🙂

This breakfast tart is not difficult to make. The only time-consuming part is making the tart shell from scratch. I have a detailed recipe for you here how to make savory tart crust from scratch here:  how to make savory tart crust from scratch.  Allow the baked tart shell cool completely.

To make the filling:

Below are some step-by-step photos. For ingredient list and complete recipe, scroll down below.

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.

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

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.

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

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 Egg and Gruyere Cheese Tart is ready!

5 from 1 vote

Print

Breakfast Egg and Gruyere Cheese Tart

Prep Time

1 hr

Cook Time

1 hr

Total Time

2 hrs

 

French style Breakfast Recipe - Egg and Gruyere Cheese Quiche Tart with Grape Tomatoes.  9.5 inch tart shell stuffed with egg mixture, cooked leeks, fresh thyme, gruyere cheese, and grape tomatoes.  

Course: Breakfast

Cuisine: French

Servings: 10 people

Calories: 261 kcal

Author: Julia

Ingredients

Ingredients for tart crust:

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

Ingredients for tart filling:

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

Instructions

How to make savory tart shell:

1. Prepare and bake savory tart dough according to my recipe.  Cool completely. 

Savory tart filling:

1. Preheat oven to 350 F. 

2. In a skillet on a stove top, cook chopped leeks in olive oil for 10 minutes until softened. Add finely chopped thyme to leeks. Let it cool.

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

4. 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.

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

6. 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.

Nutrition Facts

Breakfast Egg and Gruyere Cheese Tart

Amount Per Serving

Calories 261 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 10g 50%

Cholesterol 101mg 34%

Sodium 126mg 5%

Potassium 141mg 4%

Total Carbohydrates 17g 6%

Dietary Fiber 1g 4%

Sugars 1g

Protein 5g 10%

Vitamin A 19.7%

Vitamin C 6.9%

Calcium 7.9%

Iron 7.3%

* Percent Daily Values are based on a 2000 calorie diet.