Potato Crusted Broccoli & Cheese Tart

• 1 whole Sweet Onion (large)
• 2 pounds Yukon Gold Potatoes
• 4 whole Eggs, Beaten, Divided
• 1 Tablespoon Oil
• 1/2 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
• 1/2 cups Dark Beer
• 1/4 cups Fresh Basil
• 1/4 cups Buttermilk
• 6- 1/4 ounces, weight Cheddar, Grated
• Salt And Pepper

1. 1.
2. Grease a 9 glass pie pan and preheat oven to 400 degrees F. 2.
3. Grate onion and potatoes and drain them of most of their liquid in a colander.
4. (The less liquid, the more crisp your crust will become.)
5. 3.
6. Mix grated potatoes and onions with salt, pepper and 2 eggs.
7. 4.
8. Bake for 45 minutes.
9. Remove from oven, brush crust with a small amount of oil, and return to oven for another 15 minutes to become crispy.
10. 5.
11. In a large, deep saucepan, heat oil.
12. Add broccoli, leeks and garlic.
13. Allow to saute for about 5 minutes, then add in beer to deglaze the pan.
14. Continue to cook until broccoli just begins to soften.
15. Remove from heat, stir in basil.
16. Allow to cool for a few minutes.
17. 6.
18. In large bowl, mix remaining 2 eggs, salt, pepper and buttermilk.
19. Stir broccoli mix into eggs.
20. 7.
21. Time to finish this thing!
22. Take your crust, layer on half your cheese, then pour the broccoli/egg mix in, then sprinkle on the remaining cheese.
23. 8.
24. Bake in a 375 degrees F oven for 35-40 minutes.
25. 9.
26. Serve with a side salad or soup.

sweet onion, potatoes, eggs, oil, weight broccoli, leeks, clove garlic, fresh basil, buttermilk, salt

Taken from tastykitchen.com/recipes/main-courses/potato-crusted-broccoli-cheese-tart/ (may not work)