Kale and Red Pepper Egg Tarts

Kale and Red Pepper Egg Tarts

Recipe for Kale and Red Pepper Egg Tarts, flaky crust filled with parmesan, kale, red pepper, and topped with a fresh egg. Perfect individual quiche like tarts to add an energy boost to your breakfast!
Course Breakfast
Cuisine American
Keyword egg tarts
Prep Time 15 minutes
Cook Time 25 minutes
dough chill time 30 minutes
Total Time 40 minutes
Servings 8 tarts
Calories 405 kcal


Tart Crust:

  • 2 cups (500 g) sifted all-purpose flour
  • 1/2 tsp salt
  • 16 Tbsp very cold unsalted butter cut into small pieces
  • 8 Tbsp ice water plus more if needed


  • 1 1/2 cup ( 375 g)grated parmesan cheese
  • 2 cups (500 g) shredded baby kale leaves
  • 1 cup (250 g) thinly sliced roasted red pepper
  • salt
  • 2 Tbsp olive oil for cooking


  • 6 eggs
  • 1/4 cup chopped green onions



  1. Whisk together the flour and salt. Add butter and water then begin mixing with hands. (add water as needed) Squeezing and working butter into flour until forms dough. (may use food processor)
  2. Form dough into a ball, wrap in plastic and place in fridge for 30 minutes.
  3. **during this time make your filling and set aside**
  4. Roll dough onto floured surface to 1/8" thickness.
  5. Gently lay dough over 2-3 tart shells. Pressing dough into bottom and against corners.
  6. Cut dough around each tart shell, leaving a 1/8-1/4 inch overhang.
  7. Reform ball with leftover dough and repeat with remaining shells.


  1. On medium heat, combine olive oil and red peppers in frying pan.
  2. Add in kale once pepper begins to soften. Sprinkle salt and crushed red pepper to taste. (just a pinch of each) Cook for 2-3 minutes.
  3. Spoon filling evenly into each pie crust.
  4. Sprinkle cheese over filling.
  5. Separate egg whites from yolks. I keep half of each egg shell to hold my yolks.
  6. Pour one egg white on top of filling for each tart. If your filling is not well packed you may need two egg whites.
  7. Bake tarts at 350 F for 20-25 min or until crust is golden brown.
  8. Remove tarts and add a single yolk to each tart.
  9. Bake for an additional 3-4 minutes to lightly cook yolks.
  10. Cool for 5 minutes to remove from tar trays.

Recipe Notes

Serve warm with a green onion topping!