Broccoli and cheese pie
A vegetarian quiche with a crisp butter crust, broccoli, leek and mature cheese in a creamy egg custard. Served with a green salad.
- 1 h 30Time
- 34 minHands-on
- 4Portions
- ≈ 33 krper portion
- 730kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold
- ≈ 2 tbspWater, cold
- 1Broccoli
- ½Leek
- 1 tbspRapeseed oil
- 3Eggs
- 2 dlMilk
- 1 dlCooking cream
- 150 gGrated cheese, preferably mature, such as Västerbotten or Präst
- to tasteSalt
- to tasteBlack pepper
On the side
- ½Lettuce
- 250 gCherry tomato
- ½Cucumber
Method
- Rub the flour and butter together into coarse crumbs with your fingertips or in a food processor. Add the cold water and quickly bring it together into a dough. Press it into a pie dish, about 24 cm, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Cut the broccoli into small florets and blanch them for 1 minute in salted water. Drain. Rinse and slice the leek and soften it in the oil.
- Whisk together the eggs, milk and cream. Stir in the cheese and season with salt and pepper.
- Blind-bake the pastry case in the middle of the oven for 10 minutes.
- Spread the broccoli and leek over the pastry case and pour over the egg custard.
- Bake the pie in the middle of the oven for 30–35 minutes, until the custard has set and is golden.
- Rinse and tear the lettuce, halve the tomatoes and slice the cucumber.
- Let the pie stand for a few minutes to set, then serve with the salad.
The cost is estimated from Swedish grocery prices.
