Make Ahead

Brown Rice Broccoli Tart

March  6, 2011
3 Ratings
  • Serves 4
Author Notes

This is a savory tart with a gluten free crust made from brown rice. Broccoli and caramelized brown onions make up the filling, but this can be adapted seasonally. —themuffinmyth

What You'll Need
  • Brown Rice Crust
  • 2 cups cooked brown rice
  • 2/3 cup grated cheddar cheese
  • 1 egg
  • Broccoli filling
  • medium red onion, sliced
  • 1 head of broccoli
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 3 eggs
  • 1/3 cup milk
  • 1/4 cup grated Parmesan cheese
  1. Brown Rice Crust
  2. Grease a shallow tart pan (1.5 inches deep, 10 inches in diameter). Preheat oven to 400 F / 200 C.
  3. In a medium bowl, mix together rice, egg, and cheese.
  4. With clean wet hands, press rice mixture into prepared tart shell, spreading evenly along the bottom and up the sides.
  5. Bake crust for 15 min. Remove from oven and set aside to cool.
  1. Broccoli filling
  2. Heat oil in a large skillet over medium heat.
  3. Sautee onions until softened and slightly brown.
  4. Chop broccoli into bite sized pieces. Toss in skillet with onions. Season with salt and pepper to taste.
  5. Add broccoli mixture into cooled tart shell, distributing evenly.
  6. In a small bowl, whisk eggs and milk together.
  7. Pour egg custard over broccoli mixture.
  8. Sprinkle tart with Parmesan cheese.
  9. Bake at 400 F / 200 C for 20 - 30 min, until cheese has browned and egg custard has set. Cool slightly before serving.

See what other Food52ers are saying.

  • AntoniaJames
  • lapadia
  • Blissful Baker
    Blissful Baker
  • healthierkitchen
  • Sadassa_Ulna

7 Reviews

AntoniaJames April 29, 2023
Perfectly delicious. I used some pan-roasted broccoli I’d made earlier in the week, and a yellow onion. Quite a bit of custard leaked through the tart pan that I used, which had a removable bottom. Fortunately, I’d put it on a baking sheet before popping it in the oven.

We took it to a potluck picnic where it disappeared instantly. People appreciated the GF option.

I’ll definitely make this again! ;o)
lapadia March 7, 2011
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 :)
Blissful B. March 7, 2011
I printed this recipe & just visited your blog. I love both its name & philosophy!
themuffinmyth March 7, 2011
Glad you like it!
healthierkitchen March 7, 2011
I like this idea too!
Sadassa_Ulna March 6, 2011
Ooh I like this flourless, butterless, creamless tart recipe! I'd like to try this!
themuffinmyth March 7, 2011
I hope you do! Let me know how it turns out.