Broccoli - Cheddar - Quinoa Casserole Tart The Wimpy Vegetarian
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Broccoli - Cheddar - Quinoa Tart

Course: Vegetable Side Dish
Author: Susan Pridmore


  • ½ cup uncooked quinoa
  • 1 cup water or vegetable broth
  • 1 green onion or scallion
  • 4 cups chopped broccoli using both the stalk and florets, cut into bite-sized pieces
  • 2 large eggs
  • 2 cups shredded cheddar I used Cabot Vermont Cheddar
  • 1 cup plain low fat Greek yogurt (I used Chobani)
  • ¼ cup half-and-half
  • 1 tsp minced garlic
  • tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp Worcestershire sauce
  • ½ tsp ground black pepper
  • ½ tsp curry powder
  • ¼ tsp cayenne
  • 1 9- inch deep dish tart shell OR 1 10-inch regular tart shell optional


  • Preheat the oven to 400˚F.
  • Rinse the quinoa in a bowl of water, rubbing the seeds between the palms of your hands. Drain, and refill the bowl with fresh water. Repeat the rinse two more times.
  • Bring the water (or broth) to a simmer over medium-high heat in a medium pot. Slice the green onion into ½-inch pieces, and add to the simmering water, along with the quinoa. Return to a simmer, cover the pot, and reduce the heat to medium-low. Simmer until done, about 15 minutes. The liquid should be completely absorbed. Remove from heat and cool to room temperature.
  • Steam the broccoli in a medium pot until tender, about 5 minutes. Cool to room temperature.
  • Stir the remaining ingredients together in a large bowl until it looks like a smooth batter. Stir in the broccoli and one cup of the cooked quinoa, saving the rest for another use. Pour it all into the tart shell.
  • Bake on the middle rack for 30 minutes, or until set in the middle.