Petit Dejeuner Tart au L’Heureux
(Breakfast Tart)

This “quiche-like” pie is terrific to serve at a breakfast buffet.  Simple to make and keeps warm until guests are ready to eat. Can be sliced for a breakfast main course or in smaller portions to serve as a side dish to assorted sweet breads. 

Be sure to serve fresh fruit with Petit Dejeuner Tart au L’Heureux.

To begin: Pastry for 9-inch or one crust pie (I use the roll out refrigerator variety – very simple- one package has two crusts, will make two breakfast pies).

Single Tart recipe:

3 Tablespoons of butter and about 1 Tablespoon olive oil (any kind of olive oil is fine)
2 fresh green onions, cleaned and chopped 
1 cup finely chopped zucchini
1 clove of garlic, chopped
2 cups sliced fresh mushrooms – any kind of mushroom is fine but the white button variety is typically what I use for this dish.  Canned mushrooms will work but are not as flavorful because they won’t pick up the taste of the butter during sauté.)
½ cup shredded yellow cheddar cheese – mild
1 cup shredded mozzarella cheese or three ounces
3 large eggs
2/3 cup low fat milk (NOT skim)
Dash of salt (or salt too taste – I don’t think the tart needs much salt) – no pepper.

First, bake the pie shell and set aside to cool.  Lightly prick the bottom of the pie shell with a fork before baking. I bake the pie shell in a 9 inch glass pie plate in a pre-heated 450 degree oven for 10 minutes or until the edges of the crust are turning light brown.

Reduce oven temperature to 350 degrees, or pre-heat again to this temperature.  
Heat butter and olive oil together in a sauté 10-inch skillet over medium heat.  Cook the vegetables: green onions, chopped zucchini, chopped clove of garlic and the mushrooms, for about 5 minutes or until the mushrooms are cooked but not mushy.  Spread the vegetable sauté into the bottom of the cooked pastry lined tart dish (I use a slotted spoon to spread the vegetables into the pastry so as to minimize the amount of fat going into the tart – but, I do not drain the vegetables in a colander because they will loose the flavor if all the fat is removed). 

Sprinkle the two grated cheeses over the vegetables.  Beat the eggs, milk and dash of salt.  Pour over the cheeses in the pie plate.  Bake about 35-38 minutes or until the top is lightly brown and eggs are set. Serves about 6-8 people.