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Quinoa Cheddar Tart

Quinoa, cheddar and eggs form the tart shell that holds a delicious and quiche-like roasted tomato-broccoli-cheese filling. Don’t expect leftovers!

Ingredients

CRUST

FILLING

  • 1/2 cup Old Bothwell Cheddar, grated
  • 4 Eggs, lightly beaten
  • ¼ cup Milk
  • 3 green Onions, sliced
  • 6 Roma tomatoes, sliced into rounds
  • 9 Cloves garlic, unpeeled
  • 2 Tbsp Extra virgin olive oil
  • 1 1/2 cups Broccoli florets
  • 1 tsp Tarragon, dried
  • Freshly ground black pepper, to taste

Directions

  1. Move oven rack to center position.
  2. Preheat oven to 400 degrees F.
  3. Grease a 10-inch quiche dish.

CRUST

  1. In a bowl, combine the cooked quinoa, cheese and the two beaten eggs.
  2. Spread the mixture over the base and sides of the quiche dish.
  3. Bake for 15 minutes; remove and set aside to cool.
  4. Reduce the oven temperature to 350 degrees F.

FILLING

  1. Combine the tomatoes, garlic and oil in a bowl and stir to coat well.
  2. Place on a roasting pan and roast for 30 minutes.
  3. Remove from the oven, cool, peel and mince the garlic.
  4. Arrange the broccoli over the bottom of the quinoa crust.
  5. Top with the tomatoes, garlic and cheddar.
  6. In a bowl, stir eggs, milk, green onions, tarragon and pepper. Pour over the cheddar.
  7. Place the dish on a baking sheet and cook for 60 minutes.
  8. Remove and cool before serving.
Notes