17 January 2014

Cooking again, after a while

A rainy day is a good excuse to try out a new recipe. It worked out wonderfully. I love brocolli!

Crunchy Brocolli Pie (serves 6)
1 unbaked pie shell
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 cups chopped fresh broccoli
1 1/2 cups grated cheese
4 eggs, well beaten
1 1/2 cups almond milk (normal milk can be used if preferred)
salt and pepper

Preheat oven to 175 deg (C). Over medium heat pour the olive oil in large saucepan.
Add onion, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. 
Spoon vegetables into pie shell and sprinkle with cheese. Combine eggs and milk.
Season with salt and pepper. Pour egg mixture over vegetables and cheese.
Bake in oven for 30 minutes, or until centre comes out clean