Cheddar Broccoli Bacon Tart

Broccoli Bacon Cheddar Tart Fifteen Spatulas

Is this a tart or a quiche?

Both, really.

If you need a refresher as to why I’m such a big fan of quiche, it’s because it’s the ultimate “throw whatever you want in there” kind of recipe. If you’ve got some odds and ends in your fridge that need to be used up, you can always fall back on a quiche.

Most quiches are deep dish types, where each slice is about 2-3 inches in height. This baby right here is a cross between a quiche and a tart, because it has that same creamy custard filling, but it’s baked in a tart pan and is a bit thinner, around 1-1.5 inches in height. It makes for a different experience. A GOOD one too.

Start out by crisping up a few strips of bacon in a skillet, then cooking some broccoli florets in the remaining bacon fat, until tender but not mushy.

Broccoli Tart Fifteen Spatulas

Crumble the bacon and sprinkle it evenly into a blind baked tart shell along with the cooked broccoli florets. If you don’t know how to blind bake a tart shell (or if you don’t know why it’s so important), watch my video.

Broccoli Bacon Tart Fifteen Spatulas

Sprinkle some freshly grated cheddar cheese all over the top. I did a mix of white and yellow cheddar, but you can do whatever you like most.

Cheesy Broccoli Bacon Tart Fifteen Spatulas

Pour the custard mixture all over the toppings and it’s ready to head into the oven.

Broccoli Quiche Fifteen Spatulas

Here’s the full recipe!

Cheddar Broccoli Bacon Tart

Ingredients:

  • 1 blind baked pie crust (either store bought or homemade)
  • 4 strips center cut bacon
  • 2 cups broccoli florets, chopped
  • 1 cup grated cheddar cheese (you can do a mix of white and yellow if you want)
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/16 teaspoon freshly grated nutmeg

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Cook the bacon in a skillet set over medium heat for about 10 minutes until crisp, then chop the bacon into small pieces and reserve for later. Add the chopped broccoli florets to the pan and season with a pinch of salt and pepper. Cook the broccoli for 5-10 minutes until it’s tender and green but not mushy.
  3. Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, heavy cream, eggs, salt, black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. You know the tart is ready when you can no longer see liquid but the center of the tart jiggles slightly like a piece of jello when moved. Cut the tart into pieces and serve!

Recipe Notes:

This tart reheats really well. Pop it into the oven or microwave until warm.

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