Open pie (quiche) with broccoli and feta cheese
A very tender and hearty pie. The pastry is delicious, the cabbage retains its juiciness, the feta gives a unique cheesy flavor, and the creamy filling adds tenderness. The pie is prepared simply and quickly, and is delicious both warm and cold. Recipe from "School of Gastronome".
Constituents (for a 26-28 cm diameter mold):
Dough:
- flour - 2 tbsp
- cottage cheese - 200 gr.
- butter - 100 gr.
- egg - 1 piece
- leavening agent - 1 tsp.
- salt - a pinch
stuffing:
- broccoli (freshly frozen) - 400 gr .
- feta cheese - 200 gr.
- eggs - 2 pcs.
- cream (10%) - 300 ml
- dried thyme - 0.5 tsp.
- grated parmesan - 50 gr.
- sesame seeds - 1 tbsp.
Cooking:
Place the broccoli in a colander in advance and defrost on the top shelf of the refrigerator.
Prepare the dough. For this, sift the flour with the baking powder and salt. Add cottage cheese and butter cut into small pieces.
Rub everything together with your hands until crumbly. Add the egg and 1 tbsp water and knead into a smooth elastic dough. Roll the dough into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
Cut the feta into small cubes. Whisk the cream with the eggs.
Roll out the dough on a lightly floured surface and place in a round mold with low sides so that the bottom and sides are covered. Cut off the excess dough. Prick the surface of the dough with a fork.
Place broccoli and feta on the dough, sprinkle with thyme.
Fill the stuffing with the creamy mixture.
Place the pie in a preheated oven heated to 180 degrees for 30 minutes. After that, sprinkle the pie with grated parmesan and sesame seeds, and return it to the oven for another 15–20 minutes.
Cool the finished pie slightly and serve.
Enjoy!"
