Egg and Nutmeg Tart

Name: Egg and Nutmeg Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, diced); 1/4 tsp salt; 3 to 5 tbsp ice water; 6 large eggs (beaten); 1 cup whole milk; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper (freshly ground)

60 min 8 slices Easy

All Recipes

Egg and Nutmeg Tart

Discover the classic Quebecois Egg and Nutmeg Tart, a delightful savoury pie perfect for breakfast or brunch.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Easy

The Egg and Nutmeg Tart, or 'tarte aux oeufs et a la muscade', is a beloved breakfast dish in Quebec, celebrated for its simplicity and rich flavours. With its custard-like filling and the warmth of nutmeg, it’s a comforting choice that has been enjoyed by families for generations. This tart is reminiscent of a quiche, but with a unique twist that highlights the sweet and spicy notes of nutmeg. It makes an excellent addition to any brunch table or as a savoury start to your day, paired perfectly with a hot cup of coffee or tea.

Ingredients

Servings

Pastry Crust

Filling

Instructions

Prepare the pastry crust

In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

Pro tip: Chilling the dough helps prevent shrinkage during baking.

Preheat and prepare

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim edges.

Pro tip: Use a rolling pin to gently lift and transfer the dough.

Pre-bake the crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper, then bake for an additional 5 minutes until lightly golden.

Pro tip: Pre-baking prevents a soggy bottom.

Prepare the filling

In a large bowl, whisk together the eggs, milk, nutmeg, salt, and pepper until well combined.

Pro tip: Ensure the mixture is smooth for a uniform filling.

Fill the tart

Pour the egg mixture into the pre-baked crust. Spread evenly using a spatula.

Pro tip: Gently tap the tart pan on the counter to remove any air bubbles.

Bake the tart

Return the filled tart to the oven and bake for 20-25 minutes, or until the centre is set and a knife inserted comes out clean.

Pro tip: The filling should jiggle slightly in the centre when done.

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Tips & Tricks

<ul><li>Use fresh, free-range eggs for the best flavour.</li><li>Ensure the pastry is well-chilled before rolling for a flaky crust.</li><li>Pre-baking the crust prevents sogginess.</li><li>Grate fresh nutmeg for a more aromatic finish.</li></ul>

Serving Suggestions

Serve the Egg and Nutmeg Tart warm or at room temperature for the best taste experience. Pair it with a fresh green salad or a bowl of seasonal fruit to complement its rich texture. This tart can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat in a low oven to enjoy it as fresh as the day it was baked.