A savoury pie that is fluffy and full of flavour, ideal as a starter or light supper. Broccoli and cherry tomatoes add freshness, colour and a delicious texture. A simple recipe that everyone will love.
Ingredients (for 6 persons):
- 1 medium broccoli
- 10-12 cherry tomatoes
- 3 eggs
- 200 ml cooking cream
- 100 g breadcrumbs
- 50 g grated cheese (optional)
- 1 clove garlic, minced
- Extra virgin olive oil
- Salt and pepper to taste
Elaboration:
- Wash and cut the broccoli into small florets. Steam for 5 minutes.
- Wash and halve the cherry tomatoes.
- In a large bowl, beat the eggs with the cream, breadcrumbs, grated cheese (optional), garlic, salt and pepper.
- Add the cooked broccoli and tomatoes to the bowl and mix gently.
- Pour the mixture into a greased cake tin.
- Bake at 180 °C for 35-40 minutes or until a toothpick comes out clean.
- Leave to cool before unmoulding and cutting into portions.
Additional advice:
- You can substitute cauliflower or cooked spinach for the broccoli.
- Add chopped walnuts for a crunchy touch.
- This cake can be prepared in advance and stored in the fridge.
Preparation time:
- Preparation: 20 minutes
- Cooking time: 40 minutes
- Total time: 60 minutes
Suggestions for presentation:
- Serve the pie with an endive salad with garlic and lemon.
- You can garnish each portion with a fresh parsley leaf.
- Ideal both hot and cold, depending on the season.
Nutritional information (approximate per serving):
- Calories: 210 kcal
- Protein: 10 g
- Fat: 13 g
- Carbohydrates: 12 g
- Sugars: 3 g
Enjoy this broccoli and cherry tomato pie, a healthy, easy and flavourful dish. Don't forget to rate this recipe with stars! ☆☆☆☆☆
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