Broccoli Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g broccoli
- 1 small cauliflower
- 200 g spinach leaves, thawed
- 2 onions)
- 4 egg (s)
- 150 g crème fraîche
- 50 g parmesan, rated
- 2 cloves garlic
- 50 g butter
- Salt and pepper, nutmeg
For the shortcrust pastry:
- 200 g flour
- 125 g butter
- 1 egg (s)
- 1 tablespoon water
- salt
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, quickly knead all the ingredients. Let the dough rest in the refrigerator for about 1 hour.
- Clean the broccoli and cauliflower, cut into small florets and then blanch them in salted water. Peel the onion and garlic and cut into fine cubes. Roll out the shortcrust pastry and line a flat shape with it.
- Sweat a teaspoon of the butter in a saucepan with the onions and garlic until translucent. Roughly chop the leaf spinach and add it, cook for 10 minutes. Salt, pepper and then quench.
- Spread the spinach and the cabbage florets on the shortcrust pastry. Mix the creme fraiche with the eggs and season with spices. Add the mixture to the vegetables and sprinkle with parmesan. Lay the rest of the butter on top as flakes.
- Bake at 175 degrees for about 30 minutes.
- Lamb`s lettuce goes very well with it.
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