Broccoli Cheddar Onion Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 439.2
- Total Fat: 28.6 g
- Cholesterol: 143.2 mg
- Sodium: 557.6 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.5 g
- Protein: 13.8 g
View full nutritional breakdown of Broccoli Cheddar Onion Tart calories by ingredient
Number of Servings: 8
Ingredients
-
Pie shell:
3/4 cup shortening or butter
2 1/4 cups flour
1/2 tsp salt
5-7 tbsp milk
Filling:
1 medium-size onion, peeled, sliced thin, & separated into rings
1 1/2 cups milk
1 1/2 cups coarsely grated sharp cheddar cheese
3 eggs, lightly beaten
3/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
2 broccoli crowns, washed, chopped/separated
Directions
Saute onions in butter for ~5-7 minutes. Par cook broccoli pieces for 5 minutes in boiling water. Remove both from heat and drain broccoli. Set aside. Preheat the oven to 425F
For the pie shell, mix the salt and flour with half of the shortening with your hands until you have small particles. Then cut the rest of the shortening in until you have large particles. Make a well in the center of the mixture and add 5 tbsp of milk. If mixture is too dry to stick together, add a little more milk. Form into a ball. Divide into two sections and set one aside.
Roll out one section on a floured surface or onto wax paper. When large enough, fold gently over and transfer to pie plate/tin. The dough must hang over the edges. Make a high fluted edge. Prick bottom and sides well with a fork.
Cover pie shell with wax paper and fill with uncooked rice or dried beans. Bake 5-7 minutes until firm, not brown; cool briefly on a wire rack. Remove paper and rice. Scatter onions evenly into pie shell. Add broccoli evenly over onions. Scald milk, add cheese, and stir until melted. Off heat, stir a little hot mixture into eggs, return to pan, and mix well. Add salt and pepper and pour over onion and broccoli. Sprinkle with paprika and bake, uncovered for 15 minutes. Lower heat to 350F, and bake 15 minutes longer until knife inserted midway between center and rim comes out clean. Cool 10 minutes on a wire rack before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user STACH58.
For the pie shell, mix the salt and flour with half of the shortening with your hands until you have small particles. Then cut the rest of the shortening in until you have large particles. Make a well in the center of the mixture and add 5 tbsp of milk. If mixture is too dry to stick together, add a little more milk. Form into a ball. Divide into two sections and set one aside.
Roll out one section on a floured surface or onto wax paper. When large enough, fold gently over and transfer to pie plate/tin. The dough must hang over the edges. Make a high fluted edge. Prick bottom and sides well with a fork.
Cover pie shell with wax paper and fill with uncooked rice or dried beans. Bake 5-7 minutes until firm, not brown; cool briefly on a wire rack. Remove paper and rice. Scatter onions evenly into pie shell. Add broccoli evenly over onions. Scald milk, add cheese, and stir until melted. Off heat, stir a little hot mixture into eggs, return to pan, and mix well. Add salt and pepper and pour over onion and broccoli. Sprinkle with paprika and bake, uncovered for 15 minutes. Lower heat to 350F, and bake 15 minutes longer until knife inserted midway between center and rim comes out clean. Cool 10 minutes on a wire rack before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user STACH58.
