Name: The BSK Breakfast Tart
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 Prebaked 9-in/23-cm pie shell; 3 cups/720 ml half-and-half; 6 eggs plus 3 egg yolks; 3 tbsp olive oil; 1 tbsp fresh chopped fines herbes (equal parts parsley, tarragon, chervil, chives); ⅛ tsp freshly ground pepper; pinch of grated nutmeg; 4 leeks, white parts only, washed; 2 oz/55 g Gruyère cheese, shredded; 8 oz/225 g spinach, stemmed and washed; ½ tsp salt; 8 oz/225 g button mushrooms, sliced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

When I was growing up in the ’70s, quiche was a symbol of gourmet tastes and something served at fancy brunches. Today I think of it as way to combine some of the best breakfast ingredients and to highlight what’s in season. In the spring you’re sure to see asparagus; in the summer, tomatoes; in the fall, dark hearty greens. This version with mushrooms, spinach, and leeks is good to make all year round.

If you have a go-to pie dough recipe, definitely use it here. But if you’re not

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Ingredients

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