• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Breakfast Egg and Gruyere Cheese Tart

    Published: Sep 24, 2012 / 33 Comments

    3.2K shares
    • Facebook95
    Recipe Print

    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.

    Egg and Cheese Breakfast Tart

    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.

    Egg and Cheese Breakfast Tart with Grape tomatoes, thyme

    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. 🙂

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

    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.

    Breakfast Egg and Gruyere Cheese Quiche Tart with Tomatoes

    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 Egg and Gruyere Cheese Tart is ready!

    Egg and Cheese Breakfast Tart with Grape tomatoes recipe

    Breakfast Egg and Gruyere Cheese Quiche Tart with Tomatoes
    5 from 3 votes

    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.  
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr
    Total Time 2 hrs
    Course Breakfast
    Cuisine French
    Servings 10 people
    Calories per serving 261 kcal
    Author: Julia

    Ingredients

    Ingredients for tart crust:

    • 1 ½ cups flour
    • ¼ teaspoon salt
    • 9 tablespoons unsalted butter cold
    • 1 egg yolks
    • 1 tablespoon ice water

    Ingredients for tart filling:

    • ½ cup leek chopped
    • 1 tablespoon olive oil
    • 3 sprigs thyme fresh
    • 2 eggs
    • ½ cup heavy cream
    • ¼ cup milk
    • ⅓ cup Gruyere cheese shredded
    • ⅛ teaspoon salt
    • 20 grape tomatoes yellow and red

    Instructions 

    How to make savory tart shell:

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

    Savory tart filling:

    • Preheat oven to 350 F. 
    • 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.
    • In a small bowl, whisk together eggs, heavy cream, milk. Then, add cheese, leeks mixture, and salt and mix well.
    • 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.
    • Cut grape tomatoes in half. Arrange them on top of the tart, cut side down.
    • 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

    Nutrition Information
    Breakfast Egg and Gruyere Cheese Tart
    Amount per Serving
    Calories
    261
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    10
    g
    63
    %
    Cholesterol
     
    101
    mg
    34
    %
    Sodium
     
    126
    mg
    5
    %
    Potassium
     
    141
    mg
    4
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    985
    IU
    20
    %
    Vitamin C
     
    5.7
    mg
    7
    %
    Calcium
     
    79
    mg
    8
    %
    Iron
     
    1.3
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Cherry pie bars
    Tartlets with Goat Cheese Mousse and Caramelized Plums »
    3.2K shares
    • Facebook95

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Sandy

      December 10, 2020 at 5:23 pm

      This is an amazing tart. Thanks for sharing.

      Reply
      • Julia

        December 11, 2020 at 1:26 am

        You're very welcome! Glad you found this recipe useful!

        Reply
    2. Rebecca

      March 24, 2016 at 12:15 pm

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

      Thanks!
      Rebecca

      Reply
    3. Susan@ZansuCreations

      June 11, 2013 at 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!

      Reply
      • Julia

        June 11, 2013 at 9:13 pm

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

        Reply
    4. SugaryWinzy

      October 12, 2012 at 6:23 pm

      I need a slice of that tart now.

      Reply
    5. Hilary

      October 01, 2012 at 3:22 pm

      That looks incredible

      Reply
    6. Paula J

      October 01, 2012 at 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 🙂
      Paula
      lifeasweknowitbypaula.blogspot.com

      Reply
      • Julia

        October 01, 2012 at 11:43 am

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

        Reply
    7. Lois Christensen

      September 29, 2012 at 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!

      Reply
      • Julia

        September 30, 2012 at 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.

        Reply
    8. Evelyn

      September 29, 2012 at 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:)

      Reply
      • Julia

        September 30, 2012 at 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.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.