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

A refrigerated pie crust filled with eggs, fresh veggies, and cheese. Baked and served warm.
Course Breakfast/Brunch
Cuisine American
Keyword Brunch Tart, Garden Fresh Brunch Tart
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 400kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.