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Broccoli pie with leeks

A nutritious and good broccoli pie where the pie crust becomes extra crunchy with some flax seeds in the dough. Serve with salad and maybe a little cold-cut or smoked salmon.

Ingredients: 4 portions

Butter 125 g

Flour 3 dl

Flax seeds 1 tablespoon

Cold water 2 tablespoons

Filling:

Broccoli 250 g

Leek 1

Garlic clove 1

Butter 1 tablespoon

Svecia 150 g

Egg punch:

Egg 3

cooking cream 3 dl

Salt

Black pepper

Do this

Set the oven to 200 °.

Chop together butter, flour and flax seeds by hand or in a food processor to a grainy mass. Add water and work quickly together to a smooth dough.

Press the dough into a pie tin, about 24 cm in diameter, preferably with a removable edge. Notch the bottom with a fork and leave in the freezer for 10 min. Pre-bake the pie crust in the middle of the oven for about 10 minutes.

Cut the broccoli into pieces and boil it in lightly salted water for about 5 minutes, let it drain. Groom and shred the leeks, peel and chop the garlic.

Fry the onion in butter in a frying pan until the leek is soft but has not taken on color.

Grate the cheese. Whisk together eggs, cream, salt and pepper. Spread onion, broccoli and grated cheese in the pie crust and pour on the egg whites.

Bake the pie in the middle of the oven for about 35 minutes.

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