Chili, Cheese and Broccoli Tart in an Everything Spice Crust

This savory, cheesy tart is packed with roasted broccoli, mild green chilies, and melty cheddar, all nestled into a flaky rye, cheddar & everything spice pie crust. A bit of heat from hot sauce and the natural sweetness of caramelized onions add depth to every bite. Perfect for a cozy brunch, lunch, or dinner!

Ingredients

1 small onion, thinly sliced
2 heads broccoli, cut into florets
¾ cup (180 ml) heavy cream
2 large eggs
1½ teaspoons salt
¾ teaspoon hot sauce (adjust to taste)
¼ teaspoon black pepper
8 ounces (225 grams) shredded cheddar cheese
1 (7-ounce) can mild green chilies, drained and chopped (or use fresh roasted chilies)
1 extra blind-baked rye, cheddar & everything spice pie crust (click for the recipe)

Instructions

Preheat the oven to 375°F (190°C).

In a pan over medium heat, sauté the sliced onions with a drizzle of oil until they are soft and lightly caramelized, about 10 minutes.

Toss the broccoli florets with a little oil, salt, and pepper. Roast on a baking sheet for 12–15 minutes, or until tender and slightly charred.

In a mixing bowl, whisk together the heavy cream, eggs, salt, hot sauce, and black pepper until fully combined.

Scatter the caramelized onions, roasted broccoli, shredded cheddar cheese, and chopped chilies evenly across the blind-baked tart crust. Pour the custard mixture over the top, ensuring it fills the spaces between the ingredients.

Place the tart on the middle rack of the oven and bake for 25–30 minutes, or until the custard is set but slightly wobbly in the center. Remove from the oven and let cool for at least 10 minutes before slicing.

Serving Suggestions

Garnish with fresh cilantro or scallions for added brightness.

Pair with a light green salad with citrus dressing to balance the richness.

Serve warm or at room temperature—it’s just as delicious!

Tip: This tart stores well in the fridge for up to 3 days—just reheat gently before serving.