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
Serves: 4
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.