When I find a recipe that’s a snap to put together, yet full of taste it becomes a dish I fall back again and again. This one fits that category. I had lots of broccoli and some cauliflower from a recent CSA box and thought about combining them in one dish. My first idea was to make a quiche but didn’t want the vegetables to be buried in a deep egg mixture. This was the compromise. The key to this dish is adding a good pinch of mustard powder and a good handful of Parmesan cheese to the pastry. Cutting down on the amount of eggs and milk used in the filling, and finally, slow roasting the vegetables first.
This tart makes the perfect summer evening dish or light lunch.
Pastry, use your own recipe with the addition of the above. Enough for a medium sized quiche pan.
3 cups, combination of broccoli and cauliflower, washed and cut into small pieces
Oil for oven roasting
Salt and pepper
2 eggs, beaten
¾ cup milk
1 cup sharp shredded cheddar cheese
Sprinkling of paprika
Heat oven to 375 degrees. Put veggies on a baking sheet, sprinkle with salt and pepper and drizzle with oil. Bake for about 15 minutes, tossing slightly half way through the cooking time. They’re ready when they’re slightly crisp and golden brown.
While the vegetables cook make the pastry and line the quiche pan.
Let the vegetables cool and then put them on the pastry.
Add the milk to the eggs and pour mixture over vegetables. Top everything with the cheese and a good sprinkling of paprika.
Place the tart in the oven for about 20 minutes or until everything is set and golden brown.