The BSK Breakfast Tart

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