The Pioneer Woman Tasty Kitchen
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Potato Crusted Broccoli & Cheese Tart

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Level: Easy

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Description

A delicious take on the boring old quiche, using potatoes as a crust.

Ingredients

  • 1 whole Sweet Onion (large)
  • 2 pounds Yukon Gold Potatoes
  • 4 whole Eggs, Beaten, Divided
  • 1 Tablespoon Oil
  • ½ pounds, 2 ounces, weight Broccoli, Cut Into Small Florets
  • 1 whole Large Leek, White Part Only OR 2 Whole Baby Leeks
  • 1 whole Clove Garlic, Grated Or Minced
  • ½ cups Dark Beer
  • ¼ cups Fresh Basil
  • ¼ cups Buttermilk
  • 6-¼ ounces, weight Cheddar, Grated
  • Salt And Pepper

Preparation

1. Grease a 9″ glass pie pan and preheat oven to 400°F.
2. Grate onion and potatoes and drain them of most of their liquid in a colander. (The less liquid, the more crisp your crust will become.)
3. Mix grated potatoes and onions with salt, pepper and 2 eggs.
4. Bake for 45 minutes. Remove from oven, brush crust with a small amount of oil, and return to oven for another 15 minutes to become crispy.
5. In a large, deep saucepan, heat oil. Add broccoli, leeks and garlic. Allow to sauté for about 5 minutes, then add in beer to deglaze the pan. Continue to cook until broccoli just begins to soften. Remove from heat, stir in basil. Allow to cool for a few minutes.
6. In large bowl, mix remaining 2 eggs, salt, pepper and buttermilk. Stir broccoli mix into eggs.
7. Time to finish this thing! Take your crust, layer on half your cheese, then pour the broccoli/egg mix in, then sprinkle on the remaining cheese.
8. Bake in a 375°F oven for 35-40 minutes.
9. Serve with a side salad or soup.

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