Broccoli you either hate or love. I adore them !! I recently bought myself a larger quantity of frozen Brussels sprouts so I can enjoy them out of season as well. My favorites are steamed, just briefly turned in butter, with the addition of salt and freshly ground pepper. If you ask me, they would prepare only that way. Quiche is ideal for camouflage of broccoli, and it is also a great idea for lunch when you need to get rid of some foods that need to be consumed as soon as possible (so I found the remains of Easter ham).

Dough

  • 200 g Schar Mix B flour

  • 80 g of cold diced butter

  • a pinch of salt

  • 3 top full tablespoons sour cream

Rub the butter into the flour to get a coarse crumb structure. Add the remaining ingredients and knead the dough. Roll out the dough immediately on a floured surface and line the pie tin. Cover with baking paper and load with rice or beans and bake for 10 minutes in an oven preheated to 180 ° C. After 10 minutes, remove the baking paper and return the dough to the oven for another 5 minutes.

To

Stuffing

  • 300 g of frozen Brussels sprouts (you can also use fresh)

  • 2 eggs

  • 200 g sour cream

  • 100 ml of milk

  • salt and freshly ground pepper

  • 150 g ham (or bacon pre-fried)

  • 70 g grated cheese (I used Pastorino)

Cook the broccoli in boiling salted water for 5 minutes, then drain and allow to cool. Many complain that broccoli is bitter – it becomes so if it is cooked for too long. If you use fresh broccoli, clean them from the outer leaves and cut in half before cooking, and cut frozen broccoli in half after cooking. Beat eggs, add sour cream and milk. Season to taste. Add diced ham and 50 g of grated cheese. Arrange the halves of the broccoli on the baked dough, pour over the prepared mixture and sprinkle with the remaining cheese. Bake for about 20 minutes in an oven preheated to 180 ° C, and when the filling hardens, increase the oven to 200 ° C and bake until the surface gets a nice color (approximately 5 minutes). Cool on the grill before serving. You can serve it lukewarm or cold.

To

You've got mmmmail

Sign up today for the hottest baking trends and lifechanging kitchen hacks, fresh from the oven and straight to your inbox each month.

I agree to have my personal information transfered to ConvertKit ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You may also like...

Leave a Reply

Your email address will not be published.