This is actually a recipe from deep within the PS archives that I pulled out to make for dinner last night. Our entire family loves this Caramelized Onion and Broccoli Tart, a recipe I wrote based on a number of different quiche recipes I’ve tried over the years. The filling for this is unexpectedly light, with a souffle-like texture, and the combination of the sweet caramelized onion and earthy broccoli makes this a recipe special enough to serve guests at breakfast or brunch, yet easy enough to make it suitable for a busy weeknight when served along with a green salad.
Although the recipe here specifies the use of a tart pan, this can also be prepared in a pie plate as a quiche. I always opt to make tarts because I think my scalloped tart pan is pretty. 🙂
Caramelized Onion and Broccoli Tart
1 medium onion, sliced into 1/4″ half moons
1 tablespoon butter
Florets from 1 small head broccoli, finely chopped
3 large eggs, lightly beaten
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
4 ounces sharp cheddar, grated (about 1 cup)
Salt and pepper, to taste
1 tablespoon Dijon mustard
1 refrigerated pie crust
Melt butter in skillet over medium heat. Add onions, and season with salt and pepper. Saute until onions are a deep golden brown, stirring occasionally, about 30 minutes. Add broccoli and saute about 3 minutes more. Set aside.
Meanwhile, in a medium bowl, stir together eggs and next 4 ingredients. Season with salt and pepper to taste.
Unroll the pie crust, and fit it into the bottom of a tart pan (or a pie plate, if you are making a quiche). Spread the Dijon mustard over the bottom of the unbaked crust and then layer the onion/broccoli mixture on top. (Before doing this, I always place the pie plate on a foil-lined pan to avoid any overflow messes during the next step and while in the oven.) Carefully pour the egg mixture into the pie shell over the onion mixture. Depending on the size of the onion and head of broccoli used, you might have some egg mixture left over. Bake at 350 degrees for 50-55 minutes, or until a knife inserted in the center comes out clean.