Quiche Tart
This Quiche Tart can be made for breakfast, brunch…or if you are like our family, we enjoy a “breakfast for dinner” every now and then. My recipe for this quiche tart uses turkey sausage, but you can easily substitute for regular sausage, bacon or even ham (or make it a meat lover’s trifecta and use all three!) It’s a light and fluffy quiche tart, full of flavor, and is complimented well with a side of fruit. Surprise your loved one with breakfast in bed or make mini tarts for a brunch or tea party. You can’t go wrong with this recipe…and remember…breakfast is the most important meal of the day! (says a breakfast LOVER like me😉🍳)
Let’s begin!
Ingredients:
-
Tart shell (8 or 9 inch)
-
Pie crust for 1 shell (I had one leftover from making my Derby Pie, Pillsbury, but by all means, you can make your own.)
-
3 eggs
-
1 ½ cups buttermilk (or heavy cream)
-
1/2 cup grated sharp cheddar cheese
-
1/2 cup turkey sausage crumbles
-
Sliced grape tomatoes
-
1 tbsp of finely minced parsley
-
1/4 tsp pepper
-
1/4 tsp salt
Optional: Fresh parsley, for garnish
Instructions:
Start by preheating the oven to 375℉ / 190℃.
Press your crust into the tart shell.
Trim edges, if needed. I used a nine inch tart shell, so mine did not need trimming and will be thinner in consistency.
Separate one egg and place the egg white in a small bowl and whisk until frothy.
Now, brush the whisked egg white on the bottom and sides of tart shell using a brush.
Next, use a fork to randomly poke a few holes in bottom and sides of tart shell.
Now place the separated egg white and egg yolk back into a medium bowl and add the remining two eggs.
Add the buttermilk, pepper, and salt to the eggs and mix well with a whisk to blend together.
Now, for the layering!
Sprinkle the cheese evenly over the bottom of tart shell.
Next, evenly sprinkle the minced parsley over the cheese.
Then add your sausage crumbles and sliced tomatoes.
Carefully and evenly, pour the egg mixture in the tart.
Bake at 375℉ / 190℃ for 35-45 minutes (depends on what size tart shell you are using)
It will be slightly browned and puffed up when ready to remove. Let cool on wire rack. Serve warm or cold.
While the quiche tart was cooking, I prepared some grape and cantaloupe melon ball cups to compliment the quiche.
…but any fresh, in season fruit will do!
This would make a perfect “breakfast in bed” treat for a birthday, mother’s or father’s day or any special occasion.
Enjoy!
💜Julie
Quiche Tart
Ingredients
- Tart shell 8 or 9 inch
- Pie crust for 1 shell I used a ready-made Pillsbury one, but you can make your own
- 3 eggs
- 1 ½ cups buttermilk or heavy cream
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup turkey sausage crumbles
- Sliced grape tomatoes
- 1 tbsp of finely minced parsley
- 1/4 tsp pepper
- 1/4 tsp salt
- Fresh parley for garnish
- Salsa for topping
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Start by preheating the oven to 375℉ / 190℃.
- Press your crust into the tart shell. (Trim edges, if needed.)
- Separate one egg and place the egg white in a small bowl and whisk until frothy.
- Now, brush the whisked egg white on the bottom and sides of tart shell using a brush.
- Next, use a fork to randomly poke a few holes in bottom and sides of tart shell.
- Now place the separated egg white and egg yolk back into a medium bowl and add the remining two eggs.
- Add the buttermilk, pepper, and salt to the eggs and mix well with a whisk to blend together.
- Now, begin your layering by sprinkling the cheese evenly over the bottom of tart shell.
- Next, evenly sprinkle the minced parsley over the cheese.
- Then add your sausage crumbles and sliced tomatoes.
- Carefully and evenly, pour the egg mixture in the tart.
- Bake at 375℉ / 190℃ for 35-45 minutes (depends on what size tart shell you are using)
- Remove from oven when slightly browned and puffed up.
- Let cool on wire rack. Serve warm or cold.
Quiche Tart
Ingredients
Instructions
- Start by preheating the oven to 375℉ / 190℃.
- Press your crust into the tart shell. (Trim edges, if needed.)
- Separate one egg and place the egg white in a small bowl and whisk until frothy.
- Now, brush the whisked egg white on the bottom and sides of tart shell using a brush.
- Next, use a fork to randomly poke a few holes in bottom and sides of tart shell.
- Now place the separated egg white and egg yolk back into a medium bowl and add the remining two eggs.
- Add the buttermilk, pepper, and salt to the eggs and mix well with a whisk to blend together.
- Now, begin your layering by sprinkling the cheese evenly over the bottom of tart shell.
- Next, evenly sprinkle the minced parsley over the cheese.
- Then add your sausage crumbles and sliced tomatoes.
- Carefully and evenly, pour the egg mixture in the tart.
- Bake at 375℉ / 190℃ for 35-45 minutes (depends on what size tart shell you are using)
- Remove from oven when slightly browned and puffed up.
- Let cool on wire rack. Serve warm or cold.
Notes:
Garnish with fresh parsley and top with salsa, if desired.