Monday, March 30, 2015

Best Breakfast Recipe and YOUR chance today to win a $500 Gift Card

Nancy's signature Three Cheese Tart was recently selected as a finalist in the 4th Annual Best Breakfast contest sponsored by, and today it is up for vote as the public decides the winner through a series of brackets (a la March Madness tournament-style). We could use your help by taking a minute to vote - and your vote enters YOU to win a $500 Gift Card!

How to enter your vote:
Step 1 - "Like" the Facebook Page:
Step 2 - Then CLICK HERE FOR THE TOURNAMENT and vote for Three Cheese Tart!

This is the first bracket as a finalist, if we win will will advance to the next round. Thank you for your time, support - and your vote!


"Years ago I figured out that blending Feta, Parmesan and Gruyère cheeses makes a unique taste that almost no one can resist when baked in a quiche. Even guests who typically overlook the words 'tart' or 'quiche' on a menu absolutely love it! Using the same cheese and herb measurements will allow for adding vegetables as written in the base recipe, or you can substitute anything from your local farmer. My weekly trip to Eagle Bend Farm for eggs makes me relax alongside innkeeping, and our guests can experience this haven too since Eagle Bend is open by appointment. They raise alpacas and wonderful chickens, so many different kinds of chickens, and there is even a fiber studio with knitting classes. The chickens who lay our favorite blue eggs are called Araucana. This original recipe is special to us since it has been a guest favorite for so many years, and we hope you can enjoy making it at home now too. If you host any out-of-town guests for a Kentucky Derby party this Spring, consider preparing this tart for brunch and use Kentucky country ham to create a true regional specialty. The ham makes it even better. Enjoy!” - Nancy Swartzel

Willis Graves' Three Cheese Tart

1/2 cup sliced fresh mushrooms
1/2 cup sliced fresh cherry tomatoes
1 (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 cups shredded Parmesan cheese
8 ounces shredded Gruyère 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!

Yield: 6 to 8 servings.

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