Eggs - Broccoli/Goat Cheese Tart

From Family Circle: This delicious tart is easy to make, perfect for brunch and can be prepared ahead of time.
Eggs - Broccoli/Goat Cheese Tart
Eggs - Broccoli/Goat Cheese Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    refrigerated, rolled 9-inch pie crust

  • 6

    eggs

  • 1

    cup half-and-half

  • 1/4

    t garlic salt

  • 1

    package (10 oz) frozen chopped broccoli, thawed and squeezed dry

  • 6

    ox garlic-and-herb flavored goat cheese

  • 4

    sun-dried tomatoes in oil, chopped

Directions

Place baking sheet on lower rack of oven. Heat oven to 400. Unroll piecrust and fit into bottom and up sides of a 10-in a removable-bottom tart pan. Refrigerate until ready to fill. Note: This may be baked in a 9-inch deep dish pie plate. In a large bowl, blend the eggs, half-and-half and 1/8 t of the garlic salt. Scatter broccoli over the bottom of the piecrust and season with the remaining 1/8 t garlic salt. Crumble the goat cheese over the top; evenly sprinkle sun-dried tomatoes over goat cheese. Pour in egg mixture. Set tart pan on the heated baking sheet in oven and bake at 400 degrees for 40 minutes or until knife inserted in center tests clean. Cool on wire rack for 20 minutes. Remove side of pan, using a small paring knife to loosen tart, if needed. Serve warm or at room temperature.

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