• 1-2/3 cups all purpose flour
• 1/3 cup unsalted butter, cold and cut into pieces
• 1/2 tsp. salt
• 1 egg yolk
• 3 Tbs. water, plus extra
• 4 eggs
• 1 cup light cream
• 1 cup Swiss cheese
• 2 cups broccoli florets

Preheat oven to 425°F. In a food processor or mixing bowl combine first 3 ingredients. Process (or cut in butter) until mixture resembles coarse meal. In a small bowl whisk together egg yolk and water. Add to flour mixture and blend until pastry is smooth and holds together in a ball, adding a small amount of extra water if needed. Flatten dough into a small disk. Wrap in plastic and refrigerate at least 20 minutes. Remove dough from refrigerator and, using a rolling pin, roll dough out on a lightly floured work surface. Do not roll dough too thin. Loosely wrap dough around rolling pin and transfer dough to a 10 inch tart pan. Gently arrange dough in pan, pressing lightly along the sides. Roll pin across top of tart pan to cut off edges of dough. Prick the bottom of the tart and bake about 10 minutes. Remove from oven. If dough as puffed up, gently press down.

Whisk together eggs, cream and salt and pepper to taste in a bowl until well blended. Sprinkle broccoli and cheese in bottom of tart pan. Pour custard mixture over top. Bake 15 minutes, lower heat to 350°F and bake another 30 minutes or until a tester comes out clean when inserted in center.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 688, fat 47.6g, 62% calories from fat, cholesterol 372mg, protein 22.7g, carbohydrates 43.9g, fiber 3.6g, sugar 5.6g, sodium 253mg, diet points 17.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 2.2, Lean meat: 1.9, Fat: 8.4, Sugar: 0.0, Very lean meat protein: 0.1

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.