This pie originates from an old cook book by swedish author Anna Bergenström. But since I haven’t read the original recipie in about 10 years I’m not sure of the similarity of my pie and hers. But I do know it is darn tasty!
The pie is vegetarian and the combination of broccoli, mushrooms and walnuts is really nice!
Of course you can make a crust if you want to, for example the crust in this pie recipie.
To make 4 servings you need:
- 3-5 dl, or 1½ – 3 cups shredded cheese of choice
- 500 grams broccoli, froozen is fine!
- A handfull dried mushrooms like porcini. Or just use shrooms fried in butter if you can’t get hold of dried ones.
- A small handfull of walnuts
- 5 eggs
- 4-5 dl, or 2- 2½ cup heavy cream
- 2 cloves of garlic
- salt and pepper
Heat oven to 200 degrees Celcius or 390 degrees Farenheight.
Crush the dried mushrooms with your hands and pour over 1 dl, or ½ cup hot water. Leave to soak. My mushrooms look a bit scary soaking…
Put broccoli in a pot. Cover with water. Bring to boil.
Take from heat. Drain in colander.
Squeese and reserve liquid from mushrooms. The liquid contains tons of mushroom flavor and you want that flavour! Pour liquid into measuring cup.
Fill measuring cup with heavy cream for a total amount of 5 dl or 2½ cup liquid.
Crack the eggs into a bowl. Add liquid, minced garlic and salt and pepper to taste. Whisk to combine. Since this mixture will flavour the whole pie it is ok to make it a little to salty and a little to peppery. The flavours will dilute in the pie.
Sprinkle half of the cheese in a greased oven proof pan.
Put the broccoli ontop. Cut the broccoli into smaller pieces if necessary.
Sprinkle the mushrooms ontop of the broccoli.
Break the walnuts into smaller pieces with your hands and sprinkle ontop of mushrooms.
And the rest of the cheese ontop of the walnuts.
Last but not least, pour egg mixture ontop of all the goodness in the pan. Press the ingredients into the liquid.
Bake the pie for about 30-40 minutes. It is done when toothpic inserted to middle of pie comes out clean.
Let the pie rest for 15 minutes before cutting to avoid it being watery.