Broccoli & Cheese Puff
Broccoli and cheese egg mixture baked in a fluffy pastry pie shell.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | sheet |
puff pastry
prepared, defrosted |
|
| 4 | large |
eggs
|
|
| 1 | pound |
ricotta cheese
|
|
| ½ | pound |
blue cheese
crumbled |
|
| 4 | cups |
broccoli florets
cooked, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | sheet |
puff pastry
prepared, defrosted |
|
| 4 | large |
eggs
|
|
| 453.6 | g |
ricotta cheese
|
|
| 226.8 | g |
blue cheese
crumbled |
|
| 946 | ml |
broccoli florets
cooked, chopped |
|
Directions
Preheat oven to 400℉ (200℃) for 10 minutes.
- Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside.
- Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes.
