Here is a delicious garden fresh brunch tart that is easy to make, and is another great way to enjoy some fresh summer veggies.
I love to make tarts, quiche, and frittatas. The varieties are endless, and they are so convenient. They can be made ahead of time, then just warmed up when you need them. I have made this garden fresh brunch tart several times, and my husband always gives it a big thumbs up.
My husband used to own a drag racing car and once or twice a month the guys went to a race track for the week-end. I would send food already prepared that they could just warm up in the RV. They loved this tart.
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, such as ham chunks, can easily be added to this tart and I will do that sometimes, but this one was just a variety of garden veggies.
Here are the ingredients to make this tart, very simple.
Press refrigerated pie crust into tart pan with removable bottom.
Add potatoes, asparagus, (save tips for top) cheese, onions, and both kinds of peppers.
Whisk together the eggs, salt & pepper, half-and-half, pour over the veggies. Arrange asparagus tips.
Bake
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
Ingredients
- 1 9" Refrigerated Pie Crust (Pillsbury)
- 1 Medium Potato peeled; cut into 1/2" cubes
- 6 small Fresh Asparagus Spears cut in 1" pieces (may use ½ cup broccoli instead)
- 1 cup Shredded Cheddar Cheese
- 2 Tbsp Red Onion diced
- 2 Tbsp Green Bell Pepper diced
- 2 Tbsp Red Bell Pepper diced
- 6 Large Eggs Eggland's Best
- 1/3 cup Half & Half Land O' Lakes
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 Large Tomato diced
Instructions
- 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.
- 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.
- Arrange the potatoes over bottom of crust. Top evenly with asparagus (broccoli),cheese, onions, and peppers. Save the asparagus tips for top of tart.
- In a large mixing bowl, whisk together the eggs, half and half, salt and pepper. Pour evenly over the other ingredients.
- 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.
- Garnish with tomatoes. Cut into wedges and serve warm
Notes
This recipe was shared on Weekend Potluck @ Sweet Little Bluebird
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!
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.
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!
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.
Yum, this sounds amazing. I would like to invite you to Family Joy Blog Link Up Party this week. Sunday-Wednesday. Check us out http://thinking-outside-the-pot.com/?p=2750
Looks really delicious! I will have to try it. #overthemoon
Thank you.
This looks delicious and using the pre made crust makes it so easy to assemble–good idea!
Thank you Pat.
It is such a beautiful dish and I know it has to be delicious! Makes my want to buy a tart pan! Thanks for sharing with #overthemoon
Thank you!
This sounds so delicious and something that could be easily made and impress guests too! Thanks for sharing with Thursday Favorite things! Angelina @ Peonies & Orange Blossoms
Thank you.
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.
Thank you I have done another one with corn and asparagus with tomatoes baked on top as a side.