Food & Recipes

Broccoli Cheddar Tart

by Jane Kirby

Broccoli Cheddar Tart

This dish allows for interesting variations: Substitute spinach for the broccoli and swiss cheese for the cheddar. Or use 2 cups sliced fennel, sauteed in a little butter until tender, in place of the broccoli and 1 cup crumbled gorgonzola for the cheddar.

Kid-Friendly RecipePrep time: 25 minutes
Cook time: 60 minutes
Yield: 8 servings


* 1 cup all-purpose flour

* 1/2 cup whole-wheat flour

* 1/4 teaspoon salt

* 6 tablespoons chilled butter or margarine, cut into 1-inch cubes

* Grated peel of one lemon

* 3 to 4 tablespoons ice water


* 2 10-ounce packages frozen chopped broccoli, thawed

* 1 1/2 cups shredded extra-sharp, low-fat cheddar cheese, about 6 ounces

* 1/2 cup scallions, thinly sliced

* 6 large eggs

* 2 cups low-fat milk

* 1/2 teaspoon salt

* 1 cup low-fat milk

* 1 teaspoon salt, or to taste

* Dash hot sauce

1. Preheat oven to 425 degrees.

2. In a food processor, combine the flours, salt, butter, and lemon peel. Using short pulses, process until the dough looks like cornmeal. Gradually add the water and process just until dough comes together. (If you don’t have a food processor, rub the butter into the flours and salt with your fingertips until it becomes the consistency of cornmeal. Using a fork, blend in the lemon peel and just enough water to make the dough come together.)

3. On a lightly floured surface, roll the dough out into a 12-inch circle with a lightly floured rolling pin. Place it in a 10-inch pie plate and crimp the edges with your fingers, then prick crust all over with a fork. Bake for about 10 minutes, or until just golden, and remove. Reduce oven temperature to 350 degrees.

4. Squeeze the broccoli to remove as much water as possible. Place the broccoli, cheddar, and scallions in the tart shell.

5. In a small bowl, beat the eggs with the milk, salt, and hot sauce. Pour over broccoli. Bake 50 to 60 minutes, or until puffed and golden. If serving immediately, let cool 10 minutes before slicing.

Freezing: Cool slightly, then chill. Cover tightly with foil and freeze.

Reheating: Thaw and place covered pie in 350-degree oven for 20 minutes, or until knife inserted in center comes out hot. (To reheat from frozen, bake the covered tart for about 1 hour in a 425-degree oven.)

Kid-Friendly RecipeHow kids can help: Press the buttons on the food processor to blend the crust; place the veggies in the crust; beat the egg mixture and pour it over the vegetables. Older kids can slice the butter with a plastic knife and help roll out and crimp the crust.

Per serving (1/8 pie): 265 calories, 14 g protein, 13 g fat (6 g saturated), 25 g carbohydrate, 400 mg sodium, 24 mg cholesterol, 4 g fiber.

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