I love quiche but the pie crust can make it very rich so i was thrilled to see the vegetable pie article in this months Elle a Table. Of course i changed the recipe to what i like, they used goat cheese and that is not my cup of tea so i swapped it for mozzarella.
It’s a great alternative for quiche and served with a little young spinach leave salad it screams spring is here!
I love using fresh herbs and grown a good selection in my garden but i loved the way the sales boy wrapped my herbs up as a bouquet.
need: 1 broccoli, 1 bustle of chives, 3 eggs, 70gr Maizena, 1 mozzarella du buffalo, 20gr pine nuts, nutmeg
1. steam the cut broccoli for 15 minutes. Chop the chives and cut the mozzarella in small junks.
2. in a bowl beat the eggs with the mozzarella, nutmeg, maizena and chives. Crush the steamed broccoli and add mix. In a pan toast the pine nuts.
3. season the mixture with salt and pepper and add to a cake thin lined with parchment paper. Bake in preheated oven at 180C degrees for 25 minutes. Serve lukewarm or cold with a little salad of young spinach leaves.