Sunday, July 10, 2011

Broccoli & Tomato Tart

My recent Bountiful Baskets pick-up was so bountiful, I was running out of time to use up all the fruit and veggies before they went bad!  I wasn't sure what to do with the broccoli, tomatoes and single pie crust I had in the fridge.  After a little searching on the web, I found a recipe I could adapt for what I had on hand.  The result was a delicious, healthy dish that's perfect for a light summer supper.


  • 2 cups broccoli florets
  • 1 cup chopped tomatoes
  • 2/3 cup unsweetened vanilla almond milk (or milk of choice)
  • 2 eggs
  • 1/2 cup shredded Colby and Monterey Jack cheese (or cheese of choice)
  • 1 refrigerated pie crust
  • 2 tablespoons olive oil
  • 2 teaspoons Mrs. Dash seasoning (or other seasoning of choice)
  • salt and pepper


  • Preheat oven to 375 degrees.
  • Heat a large skillet with olive oil and saute broccoli florets, seasoning with salt and pepper to taste, about 5 minutes.
  • In a bowl, beat together eggs, almond milk and Mrs. Dash.
  • Spritz a pie plate with non-stick buttery spray.
  • Fold pie crust over pie plate, pressing lightly into the plate.
  • Pour broccoli florets and chopped tomatoes into the bottom of the pie crust.
  • Sprinkle evenly with shredded cheese.
  • Pour egg mixture evenly over the top.
  • Bake for about 30 minutes.

Adapted from

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