Photo by themuffinmyth
themuffinmyth's Notes:
2 cups cooked brown rice Ask a question about this ingredient
2/3 cups grated cheddar cheese Ask a question about this ingredient
Grease a shallow tart pan (1.5 inches deep, 10 inches in diameter). Preheat oven to 400 F / 200 C.
Ask a question about this stepIn a medium bowl, mix together rice, egg, and cheese.
Ask a question about this stepWith clean wet hands, press rice mixture into prepared tart shell, spreading evenly along the bottom and up the sides.
Ask a question about this stepBake crust for 15 min. Remove from oven and set aside to cool.
Ask a question about this stepmedium red onion, sliced Ask a question about this ingredient
1 head of broccoli Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1/3 cup milk Ask a question about this ingredient
1/4 cup grated Parmesan cheese Ask a question about this ingredient
Heat oil in a large skillet over medium heat.
Ask a question about this stepSautee onions until softened and slightly brown.
Ask a question about this stepChop broccoli into bite sized pieces. Toss in skillet with onions. Season with salt and pepper to taste.
Ask a question about this stepAdd broccoli mixture into cooled tart shell, distributing evenly.
Ask a question about this stepIn a small bowl, whisk eggs and milk together.
Ask a question about this stepPour egg custard over broccoli mixture.
Ask a question about this stepSprinkle tart with Parmesan cheese.
Ask a question about this stepBake at 400 F / 200 C for 20 - 30 min, until cheese has browned and egg custard has set. Cool slightly before serving.
Ask a question about this stepI printed this recipe & just visited your blog. I love both its name & philosophy!
Glad you like it!
I like this idea too!
Ooh I like this flourless, butterless, creamless tart recipe! I'd like to try this!
I hope you do! Let me know how it turns out.
Kristen is the Senior Editor of food52.
Wow, I make a similar rice crust, it's posted here on F52! My adaptation is from a couple recipes I found online…forgot where, it’s been so long! I just read about the recipe source on your blog, thanks for sharing that, I didn’t know about this book, will have to check it out. Great recipe – btw :)