Recettes

(Recipe) Broccoli Pie

21
Juin

As summer begins to unfold in the Netherlands, we’re greeted with the familiar mix of rainy days and the promise of warmer weather just around the corner. While the skies may still be gray, the forecast shows brighter days ahead. This transitional period is the perfect time to embrace fresh, seasonal flavors in our cooking. One delightful way to celebrate the early days of summer is with a savory broccoli pie. Packed with vibrant vegetables and rich in taste, this pie is an ideal dish to enjoy as the weather gradually warms up. Whether served as a main course or a light snack, it’s sure to bring a touch of sunshine to your table.

(Recipe) Broccoli Pie

Ingredients

120 g frozen peas or Gaos jarred peas
Handful of hazelnuts, coarsely chopped
4 eggs
1 tbsp mustard
1 fennel bulb
300 g broccoli
100 ml crème fraîche or milk
1 clove garlic

Instructions

In a food processor, blend the peas with the hazelnuts and half of the garlic until crumbly. Mix in 1 egg; if the mixture is still very dry, add a second egg until it forms a kneadable consistency. Season with mustard, pepper, and salt.
Line a baking dish with parchment paper, brush it with oil, and spread the pea mixture evenly over the bottom, pressing it down slightly.
Slice the fennel lengthwise in half, then slice one half into 5mm strips and place them in a bowl. Chop the remaining fennel into pieces and process them in the food processor until finely ground. Add to the bowl with the strips.
Cut the broccoli stalks into small cubes, process the rest of the broccoli into fine crumbs in the food processor, and mix with the fennel, crème fraîche or milk, 1 egg, 1 egg white, and any cheese if using. The mixture should be creamy but not runny. Season with pepper and salt and spread over the pea mixture.
Place in an oven preheated to 180°C (350°F) and bake for about 50 minutes until set and the top is lightly golden. You can serve it straight from the oven, but it will be firmer after a day. If so, reheat it in a hot oven for about 7 minutes before serving.