Broccoli Cheddar Tart
You can retain the silky smooth texture of these classic Broccoli Cheddar Tarts and stretch your grocery budget by substituting 1 cup whole milk for the half-and-half cream specified in the recipe.
1 cup half-and-half
1/4 cup chopped green onions
1/4 cup shredded Cheddar cheese
1 1/2 cup chopped broccoli florets or 1 (10-ounce) package frozen chopped broccoli
8 unbaked frozen tartlet shells (1 ounce each)
Preheat oven to 350°F. Beat eggs in a medium bowl until frothy for just a few seconds.
Add half-and-half to bowl; mix well. Add green onions, Cheddar and broccoli; mix well.
Spoon filling into tartlet shells. Place shells 3 inches apart on a baking sheet.
Bake tartlets until knife inserted in center comes out clean, about 30 minutes. Let stand for several minutes before serving.
Broccoli Cheddar Tart tip: Save cleanup time by lining the baking sheet with foil or parchment paper before baking the tartlets.