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Three Cheese Tart
Also known as breakfast pie, as our southern innkeeper friend Marsha calls it, this dish is better known as a savory quiche or tart.
Recipe courtesy of Burlington's Willis Graves B&B
| Yield : 6 to 8 servings. |
Ingredients
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced fresh tomatoes
- 1 (9-inch) homemade or high-quality, store-bought pie crust
- Salt and pepper to taste
- 2/3 cup crumbled feta cheese
- 1 3/4 cup shredded Parmesan cheese
- 8-ounces grated Gruyere cheese
- 4 eggs
- 3/4 cup heavy cream
- 1/4 cup white wine
- Ground cayenne red pepper for a little kick
- Extra shredded Parmesan to sprinkle on top of tart
- Freshly cracked black pepper
Preparation
Bake empty pie crust at 350 degrees for 12 minutes, remove from oven and let cool for approximately 10 minutes before adding other ingredients.
Once the pie crust is cool, place mushrooms and tomatoes in the bottom of the pie crust and season with salt and pepper. Layer cheeses on top of the mushrooms and tomatoes.
In a separate bowl, mix eggs, heavy cream, white wine, and cayenne pepper to taste. Be careful with the cayenne pepper. Slowly pour egg mixture over pie and sprinkle extra Parmesan cheese and freshly cracked pepper on top.
Bake at 350 degrees for 1 hour.
Once the pie crust is cool, place mushrooms and tomatoes in the bottom of the pie crust and season with salt and pepper. Layer cheeses on top of the mushrooms and tomatoes.
In a separate bowl, mix eggs, heavy cream, white wine, and cayenne pepper to taste. Be careful with the cayenne pepper. Slowly pour egg mixture over pie and sprinkle extra Parmesan cheese and freshly cracked pepper on top.
Bake at 350 degrees for 1 hour.
