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–+ servings

Easy Broccoli Blue Cheese Tart Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Piecrust either home made or store bought, pressed into fluted baking tart dish.
  • 8 oz of Broccoli florets cut into 1-inch pieces
  • ¾ cup and 2 Tbsp of Heavy Cream or Whipping Cream
  • 4 Eggs
  • 5 oz of Blue Cheese Pt Reyes Blue, Maytag Blue, or Stilton, cubed into ½ inch pieces
  • Chives fresh and chopped
  • Salt and pepper to taste
  • Parchment Paper
  • Dried beans approx 2 cups

Equipment

  • Pie Crust

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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, chives and salt and pepper.
  5. 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.
  6. 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.

Notes

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