I have been trying hard to waste less food and use items I have on hand to get innovative for meal planning. I have a local Farmer’s Market basket delivered each week and I get a dozen fresh eggs every week. Sometimes we fly through them sometimes we don’t. This week I had lots of eggs so I decided to make a tart (aka quiche) since we had so many eggs. This would be great with chicken added in but I didn’t have any. We love to top ours with a little hot sauce for extra flavor.
We had a meatless Monday and served ours with lima beans, squash, and a capers salad.
B R O C C O L I N I + W H I T E C H E D D A R T A R T
1 pie crust
2 heads broccolini
1/2 cup cottage cheese
1.5 cups grated white cheddar (I like the Cracker Barrel kind)
1/2 teaspoon red pepper flakes
salt and pepper
Chop Broccolini into bite size pieces. Toss with olive oil and place on a baking sheet. Season with salt and pepper. Roast at 350 degrees about 10-15 minutes.
Meanwhile place the pie shell in a dish, preface at 350 degrees for 10 minutes.
In a large bowl mix the eggs, cottage cheese, salt and pepper, and red pepper flakes. Once whisked stir in the grated cheese.
In the pre cooked pie shell layer the roasted broccolini on the bottom. Then pour the egg mixture over top.
Bake at 350 degrees for about 30 minutes. We like to serve ours topped with a few dashes of our favorite hot sauce.