Go Back

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. 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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes

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.
Tried this recipe?Mention @inspirationapron or tag #inspirationapron !