GARDEN FRESH BRUNCH TART

Here is a delicious garden fresh brunch tart that is easy to make and another great way to enjoy some fresh summer veggies.

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.

 

I love to make tarts, quiche, and frittatas.  The varieties are endless, and I think they are so handy because they can be made ahead of time and be warmed up when you need them.  I made this garden fresh brunch tart last week-end and my husband gave it a big thumbs up.

My husband owns a drag racing car and once or twice a month the guys go to a race track for the week-end. Sometimes they do their own cooking, but most of the time they are too busy, so I send meals already prepared that they can just warm up.  Breakfast is usually sausage gravy and biscuits, and a quiche.  I decided to make them a variety of tarts for something a little different.

I think this would be nice to serve at a week-end brunch, tea party, or to cut in small pieces and serve as an appetizer. 

Meat could easily be added to this tart and I will do that sometimes, but this one was just a variety of garden veggies.

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.Here are the ingredients I used, very simple.

 

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.Press refrigerated pie crust into tart pan with removable bottom.

 

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.Add potatoes, asparagus, (save tips for top) cheese, onions, and both kinds of peppers.

 

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.Whisk together the eggs, salt & pepper, half-and-half, pour over the veggies. Arrange asparagus tips.

 

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.Bake

 

A delicious brunch tart filled with fresh veggies, eggs and cheese. Perfect way to use those summer vegetables.Cool and remove from tart pan.  Top with tomatoes

This is great served right from the oven, later at room temperature, or warmed up the next day.  Feel free to use any variety of veggies that your family would enjoy.

GARDEN FRESH BRUNCH TART
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Ingredients
  1. 1 (9") Refrigerated Pie Crust
  2. 1 Medium Potato, peeled; cut into 1/2" cubes
  3. 6 sm Fresh Asparagus Spears, cut in 1" pieces (may use ½ cup broccoli instead)
  4. 1 cup Shredded Cheddar Cheese
  5. 2 Tbsp Red Onion, diced
  6. 2 Tbsp Green Bell Pepper, diced
  7. 2 Tbsp Red Bell Pepper, diced
  8. 6 Large Eggs
  9. 1/3 cup Half & Half
  10. 1/2 tsp Kosher Salt
  11. 1/4 tsp Black Pepper
  12. 1 Large Tomato, diced
Instructions
  1. Preheat oven to 350 degrees F. Place potatoes in a small pan,cover with water and boil until tender. Drain water. Remove pie crust from refrigerator to come to room temperature.
  2. Unroll pie crust and place in an ungreased 9-inch tart pan with removable bottom. Press crust firmly against the sides and bottom of the pan. Prick bottom crust with fork.
  3. Arrange the potatoes over bottom of crust. Top evenly with asparagus (broccoli),cheese, onions, and peppers. Save the asparagus tips for top of tart.
  4. In a large mixing bowl, whisk together the eggs, half and half, salt and pepper. Pour evenly over the other ingredients.
  5. Bake until eggs are set and crust is light golden brown, about 25-30 minutes. Remove tart from the oven and let stand 5-10 minutes; remove sides from pan.
  6. Garnish with tomatoes. Cut into wedges and serve warm
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/

16 thoughts on “GARDEN FRESH BRUNCH TART”

  1. This is workable with kids, too. I would make the shell and cut the veggies. They’d stir the filling and sprinkle all the veggies and potatoes.
    Pinned for use next week with the grandkids! Today they were here and banana bread was the cooking project we did! Last week was a cold pasta/veggie salad. The “Grandma Honey” cooking inspiration continues here and it’s a huge success!

    1. Oh my gosh! You are fixing awesome stuff. This is good with ham in it but I tried this one with no meat. My grandkids are so busy right now with sports and friends that I am being pushed down the ladder of importance. haha. I am down to basically the little ones. My 2 little grandsons from NC will be staying with me in 2 weeks and then I go to Denver to see 2 more little ones, so I will get a new group of cooking students! My grandkids would feel so neglected if they saw the things yours get created for them.

  2. So is it just the different pans that make a quiche and a tart different? That looks so good I can’t wait to try it out! I just love asparagus and anything with cheese must be good! Thanks!

    1. I am really not sure. I looked that up one time and I kept seeing that tarts do not have egg mixtures in them but I have seen many that do. For myself, I call it different things by the pan I use. My quiche are also a little thicker than the tarts. I have mini tart pans but I make mini quiche in them. This tart (or quiche,,lol) is really good with diced ham in it. I made it once with ham and brie cheese and that was good too.

  3. This looks delicious Pam. I’ve never used a Tart Pan, but I’m will to try. I’m getting together with a few of my cousins for a girl’s week-end away. We’re each responsible for a meal or 2 to help keep down the costs. This is going on my list. It’s a beautiful dish. I’ll need meat, but I’ll make it a side. Thanks for sharing.

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