Saturday, September 28, 2013

Crustless Cheese and Broccoli Tart

From the kitchen of One Perfect Bite...Not to worry. More recipes for coffee cakes are on the way, but I wanted to make a quick detour for Meatless Monday. I suspect the originators of the movement were looking for something more substantial than cake when they initiated their campaign, and history has shown us what happens to those who think cake will feed the masses. So, because I value my head, I wanted to offer this recipe for your consideration. This simple dish is perfect for a brunch or those nights when you want a light but healthy supper. The recipe was originally developed for Eating Well magazine. I had a quantity of cooked, leftover broccoli that I didn't want to waste and I found the recipe via an ingredient search on the web. This is a very easy and surprisingly tasty recipe for those looking for a meatless entree. It is a crustless quiche and, if you resist the temptation to add additional cheese, it is quite figure friendly. The recipe is straight forward. Here's how the tart is made.

Crustless Cheese and Broccoli Tart...from the kitchen of One Perfect Bite courtesy of Eating Well magazine


2 tablespoons plain dry breadcrumbs

4 large eggs

1-1/4 cups 1% milk

1/2 teaspoon hot sauce (i.e. Tobasco)

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)

3 cups (8-ounces) broccoli florets

2 teaspoons extra-virgin olive oil

Optional: 4 slices Canadian bacon, diced (about 2 1/2 ounces)

1 medium onion, chopped

1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)

1/4 cup sharp Cheddar cheese


1) Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.

2) Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Refrigerate until needed.

3) Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.

4) Heat oil in a medium nonstick skillet over medium-high heat. Add onions, and if using bacon; cook, stirring often, until soft and a light golden brown, about 5 minutes. Allow to cool slightly. Add onion mixture, broccoli and Monterey Jack cheese to egg mixture. Mix well. Turn into pie or tart pan and spread evenly. Sprinkle cheddar cheese over top.

5) Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. Yield: 6 servings.

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