I was asked to post this recipe by a friend who enjoyed it at my home and wanted to make it himself This is a very simple dish to prepare and is perfect with a salad to create a full meal or as a side to round out a meal.
It is a convenient way to quickly throw together a meal. Basically it is a version of a traditional quiche, but with different ingredients than the typical French treatment.
Ingredients
1 Piecrust, either home made or store bought
8 oz of Broccoli florets, cut into 1-inch pieces
¾ cup and 2 Tbsp of Heavy Cream, or Whipping Cream
4 Eggs
4 Eggs
5 oz of Blue Cheese, Pt Reyes Blue, Maytag Blue, or Stilton, cubed into ½ inch pieces
Salt and pepper to taste
Parchment Paper
Dried beans, approx 2 cups
Begin by blind baking the crust. Preheat the oven to 400 degrees, use a fork to gently prick the crust on the bottom and on the sides.
Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.
After baking, remove the crust and lift of the parchment paper and allow the crust to cool. The beans can be stored and reused. They will be hot when they come out, so handle with care.
Set the oven to 375 degrees. Quickly blanch the broccoli in boiling water, for maybe 2-3 minutes max and then shock in an ice water bath. Drain the broccoli while you prepare the rest of the ingredients. Beat the eggs together with the cream and salt and pepper the mixture.
Arrange the broccoli in the piecrust and intersperse with the cubed blue cheese. Once it is fully packed, gently pour the egg mixture, until it just reaches the top of the crust. Do not overfill, or it will spill over during cooking.
Put tart into the oven and bake for 25-35 minutes. You can start checking for doneness after 25 minutes by looking at the surface and also by gently shaking the tart. When it is just set, remove and allow to cool before serving. After cooling, it will keep in the refrigerator, but I think it is best the day it is made.
Serve with a salad or as part of a mixed dish meal.
Makes 8 slices, or one tart
The Louisville Chef 