Quiche aux brocolis & ricotta



  • 1 shortcrust pastry
  • 400 g (0,88 lbs) Broccoli
  • 250 g (0,55 lbs) ricotta
  • 50 g (0,11 lbs) Parmesan
  • 50 g (0,11 lbs) Almond powder
  • 3 eggs
  • 10 cl milk oats for me
  • 1 garlic clove
  • salt and pepper

 
Peel the garlic cloves
Detach the broccoli flowers then cut them into small pieces. Cook 5 minutes in boiling water.
Mix the almond powder with the parmesan, the grated lemon zest and the pressed garlic clove. Add the ricotta, eggs and milk and mix well. Add salt and pepper.

Garnish a tart dish greased with shortcrust pastry, divide the broccoli flowers and cover with the quiche device. Bake for 40 minutes at 180 ° C-358.


 

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