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
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Ingredients
- 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
Directions
- Brown Rice Crust
-
Grease a shallow tart pan (1.5 inches deep, 10 inches in diameter). Preheat oven to 400 F / 200 C.
-
In a medium bowl, mix together rice, egg, and cheese.
-
With clean wet hands, press rice mixture into prepared tart shell, spreading evenly along the bottom and up the sides.
-
Bake crust for 15 min. Remove from oven and set aside to cool.
- Broccoli filling
-
Heat oil in a large skillet over medium heat.
-
Sautee onions until softened and slightly brown.
-
Chop broccoli into bite sized pieces. Toss in skillet with onions. Season with salt and pepper to taste.
-
Add broccoli mixture into cooled tart shell, distributing evenly.
-
In a small bowl, whisk eggs and milk together.
-
Pour egg custard over broccoli mixture.
-
Sprinkle tart with Parmesan cheese.
-
Bake at 400 F / 200 C for 20 - 30 min, until cheese has browned and egg custard has set. Cool slightly before serving.
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