2 1/2 cups cheese cracker crumbs (such as Cheez-It, about 1/2 of a 13.7-oz. box)
4 tablespoons unsalted butter, melted
3/4 cup shredded Monterey Jack
3/4 cup shredded sharp Cheddar
2 cups small broccoli florets
1/2 cup milk
1 teaspoon Dijon mustard
1 teaspoon all-purpose flour
1/2 teaspoon fresh chopped thyme
How to Make It
Cook bacon in a skillet over medium-high heat until crisp; drain on paper towels. Reserve 2 Tbsp. fat in skillet; discard remaining fat. Crumble bacon. Sauté onion in skillet over medium heat for 5 minutes. Add garlic; sauté until onion is tender, about 5 minutes more. Remove from heat.
Preheat oven to 375ºF. Line a baking sheet with foil. Gently mix cracker crumbs, butter and 1/2 cup hot water. Mist a 9-inch tart pan with cooking spray; place on baking sheet. Press crumb mixture into pan.
Sprinkle bacon over crust. Combine cheeses; spread 1/2 cup over bacon. Spread onion mixture and broccoli on top. Sprinkle with remaining cheese. Whisk milk, mustard, flour and thyme; pour on top.
Bake until tart is golden, 30 to 35 minutes. Let stand for 10 to 15 minutes before serving.
This was not one of my favorite meals that I've prepared. The crust around the edges was flaky and delicious, but the crust on the bottom tasted uncooked and soggy. If I make this again, I'm going to make sure that my bacon is extra EXTRA crispy, because I found that pretty much not burning it would result in excess grease (Yuck!). I like all of the ingredients in this one, and with some tweaking it might be a good dish.
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