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    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 hour hr
    Cook Time 1 hour hr
    Total Time 2 hours 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
    • â…“ cup Gruyere cheese shredded
    • â…› 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.

    Nutrition Disclaimer:

    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!
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    Reader Interactions

    Comments

    1. SugaryWinzy

      October 12, 2012 at 6:23 pm

      I need a slice of that tart now.

      Reply
    2. Hilary

      October 01, 2012 at 3:22 pm

      That looks incredible

      Reply
    3. 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
    4. 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
    5. 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
    6. Laura@live-love-scrap

      September 28, 2012 at 5:55 pm

      Wow! This looks divine!

      Reply
      • Julia

        September 28, 2012 at 6:16 pm

        Thank you, Laura.

        Reply
    7. TiAn

      September 26, 2012 at 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!

      Reply
      • Julia

        September 27, 2012 at 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.

        Reply
    8. Christin@fortmillscliving

      September 25, 2012 at 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.

      Reply
      • Julia

        September 27, 2012 at 2:17 pm

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

        Reply
    9. Funwidfud

      September 25, 2012 at 6:32 pm

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

      Reply
      • Julia

        September 25, 2012 at 7:26 pm

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

        Reply
    10. Kate | Food Babbles

      September 25, 2012 at 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.

      Reply
      • Julia

        September 25, 2012 at 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.

        Reply
    11. Kiran @ KiranTarun.com

      September 25, 2012 at 5:22 pm

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

      Reply
      • Julia

        September 25, 2012 at 7:23 pm

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

        Reply
    12. sneh

      September 24, 2012 at 9:24 am

      Awesome pics and the tart looks scrumptious!

      Reply
      • Julia

        September 24, 2012 at 6:59 pm

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

        Reply
    13. Abby

      September 24, 2012 at 6:39 am

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

      Reply
      • Julia

        September 24, 2012 at 6:58 pm

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

        Reply
    14. Rachel

      September 24, 2012 at 5:24 am

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

      Reply
      • Julia

        September 24, 2012 at 6:57 pm

        Thank you!

        Reply
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