April 06, 2011

Broccoli pie with goat cheese

This week I have been and will be eating broccoli pie with goat cheese for lunch at work. I found the recipe in weekly newsletter from Årstiderne newsletter for week 31/2010 Årstiderne's weekly newsletter 31/2010.

The recipe is OK, but it is not perfect taste wise according to my taste buds. I will either double the amount of goat cheese next time as I can not really taste the GOAT or season the pie filling with nutmeg ???
The structure of the broccoli is perfect, as it is contains a good bide or perhaps you could call it being "al dente" ? I really kept an eye on the cooking time of ONE minutes for the broccoli.

The mentioned baking temperature and time did not work for my pie. I used 50 minutes to bake the pie at 175'C. So concider to increase the baking temperature to 200'C !!!

Broccoli pie with goat cheese - serves 4

Pie dough:
  • 100 g rough spelt flour
  • 150 g wheat flour
  • 125 g butter
  • 1-2 tablespoons water

Broccoli filling:
  • 1 broccoli
  • 5 eggs
  • 1½ dl milk
  • 4 tomatoes
  • 100 g goat cheese
  • salt & pepper
  1. Add the flour to a mixing bowl.
  2. Cut the butter into small squares and add it to the flour
  3. Mix butter and flour together to a homogeneous mass
  4. Add the water and knead the pie dough together
  5. Let it rest for 30 minutes in the refrigerator
  6. Roll the pie dough into a shape fitting with the pie form and fit the dough in this form
  7. Cover the pie dough with baking paper and put pie weights on top
  8. Bake at 200'C for 20 minutes
  9. Meanwhile make the pie filling
  10. Cut the broccoli into small bouquets
  11. Heat water to the boiling point, add the broccoli and cook it for 1 minute and drain away the water
  12. Whip eggs and milk together
  13. Add broccoli and goat cheese (cut into smaller pieces)
  14. Season with salt and pepper
  15. Add this filling into the pie form with the baked pie dough
  16. Slice the tomatoes and cover the pie with these tomato slices
  17. Bake the pie at 175'C for 30 minutes, it took 50 minutes in my oven, before the egg filling was firm

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