Recipe 4 serves
FOR THE PASTRY
100g ground almond or almond flour
100g gram flour
50g corn flour
75g coconut oil
6 tablespoons of cold water
FOR THE FILLING
1 large red onions or 2 small
3 inches green leek or 3 scallion
Approximately 60-70g of fresh spinach
600-700g broccoli either fresh or frozen
140g blue cheese (Classical by Kvibille)
300 ml milk of choice
herbal salt and pepper
Start by making the pastry. In a mixing bowl combine all the pastry ingredients with a wooden fork until all the ingredients have been finely divided. Then use your hands to knead the pastry in to a ball and place in the fridge for 30 minutes to cool.
Preheat the oven to 175C. Preper the fillings ingredients by peel and chop the onions and place in a bowl and set aside.
Rinse the fresh broccoli or cook tehe frozen for a 2 minutes with salt. Make sure to boil the water first before you have the broccoli to retain as much of the vitamins and minerals as possible. Pour out the water from the saucepan with help of a lid or pour the broccoli and water together into a strainer and place the broccoli aside in a bowl. Rinse the fresh spinash and place aside in a bowl.
Breaking the eggs in a mixing bowl (ensure that no shell remains) and start stir slightly with a whisk before pouring the milk. Stir again and flavoring with the spices. And add the blue cheese by crumble it and again stir.
When the pastry has cool, take it out from the fridge and then place it in a tart tin. You can either try by hands or roll the pastry flat between two baking sheets before press it down into the tart tin.
Now place the pastry for bake in the oven for 15-29 minutes until just starting to turn golden brown.
In the meanwhile fry the onion to turn golden brown, set asdie and continue fry the spinash until it shrunk a little bite
Place the broccoli, spinah and onions into the tin and cover with the milk and egg mixture. And let it cook in the oven for about 30 minutes in 175C.
Bon appétit!🍴 🍰