The Best Breakfast Tart

While I love a good slice of Quiche Lorraine like the next girl, tarts have been winning my heart these days. Starting with the crunchy but crumbly crust and how the overall condensed size enables you to get all of the flavors in one bite. I love making this the day before a holiday so come Thanksgiving, Christmas or New Years morning, I have something delightful and ready to go. This variation takes it a bit further even to incorporate some of my favorite ingredients like delicate oyster mushrooms, crunchy broccolini and shallots.

Ingredients

Serves 4

Note: For the crust I follow this recipe from Julia’s Album (takes about an hour but I usually make a day in advance). Store bought is fine too!

4-5 large eggs

2 slices of bacon (chopped into 1 inch pieces; optional if you want it to be vegetarian)

1 cup broccolini (florets only)

1 medium sized shallot (sliced)

1 cup of oyster mushrooms (bottoms removed, cut into fourths)

1/2 cup of freshly shredded Prima Donna cheese (or gouda if you cannot find it)

1/3 cup of freshly shredded cheddar cheese or gruyere (if you want it to be a little lighter)

olive oil

1 tbsp of parsley for garnish (optional)

Additional items

10 inch tart pan (I have the Williams Sonoma Goldtouch® Nonstick Tart Pan with Removable Bottom, 10")

Method

1. Preheat oven to 450 F then and put the tart pan over a cookie sheet. Bake the crust for 10 min (if following recipe or as directed if store bought). Allow to cool while you begin the rest of the recipe.

2. Lightly oil a skillet with olive oil on medium heat then carefully place bacon once it is warm enough to sizzle the bacon. Turn the bacon once after 3-4 minute or once it begins to brown. Once the bacon is done place it on a paper toweled plate to drain.

3. With the oil still hot, add in shallots and cook for 2 minutes. Remove and set aside with bacon.

4. Next add in the broccolini and cook for 3-4 minutes. Set aside.

5. Lastly, cook the oyster mushrooms for 10-15 minutes or until they have mostly dissipated their water. Set aside

6. In a bowl whisk the eggs then stir in the two types of cheese.

7. Arrange the bacon, shallots, broccolini and mushrooms on the tart so they are evenly distributed.

8. Pour the egg and cheese mixture over them then bake for 18-20 minutes or until the egg is set (you can test by seeing if it giggles by lightly shaking the cookie sheet or when a toothpick comes out clean after poking the middle).

9. Once set, allow to cool for 5 minutes then cut into fourths, garnish with parsley and serve.