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