(9-inch) homemade pie crust or high-quality, store-bought version
Salt and black pepper to taste
2/3 cup crumbled feta cheese
1 3/4 cup shredded Parmesan cheese
8 oz shredded Gruyere cheese
4 local eggs
3/4 cup heavy cream
1/4 cup white wine
Dash ground cayenne red pepper for a little kick
Fresh herbs to taste, such as thyme or rosemary
Extra shredded Parmesan cheese to sprinkle on top of tart
Freshly cracked black pepper
Fresh flat-leaf Italian parsley springs for garnish
Also known as quiche or breakfast pie, this tart is a perfect way to showcase regional, in-season vegetables and goods from the farmer’s market. The mushrooms and tomatoes can be substituted with an equivalent amount of produce and/or breakfast meats. When possible, our eggs are sourced from nearby Eagle Bend Farm in Burlington; their fresh golden yolks yield a wonderful flavor.
Bake the 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 (or substitutions) in the bottom of the pie crust and season with salt and pepper. Layer all three cheeses on top of the vegetables.
In a separate bowl, mix local eggs, heavy cream, white wine, fresh herbs, and cayenne pepper. Be careful with the cayenne pepper - a little goes a long way! Slowly pour egg mixture over the pie and sprinkle the extra shredded Parmesan cheese and freshly cracked black pepper on top.
Bake at 350 degrees for 1 hour. To serve, garnish with fresh parsley and enjoy!