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!
Breakfast Egg and Gruyere Cheese Tart
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
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.
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.
This is an amazing tart. Thanks for sharing.
You're very welcome! Glad you found this recipe useful!
Can this be made a day in advance and rewarmed for a brunch?
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!
Thank you for your kinds words! It's a really good tart: I made it for both breakfast and dinner!
I need a slice of that tart now.
That looks incredible
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 🙂
It's pleasure to discover new blogs through those parties. Thank you so much for hosting!
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!
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.
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:)
Thank you! It was a joy to participate in your Freedom Friday. I think it's a great way to network for bloggers.