BROCCOLI AND SALSICCIA PIE

ingredients – pastry

• 2½ dl plain flour
• 2 krm salt
• 125 g butter, at room temperature
• 1 msk cold water

ingredients – filling

• 250 g Nonna Elide Salsicciafärs Original
• 200 g broccoli, fresh or frozen
• 3 eggs
• 1 dl milk
• 2 dl whipping cream
• 2 dl grated prästost (about 80 g)
• Salt and freshly ground black pepper
• Parmesan, for topping

method

• Mix the flour and salt in a bowl. Add the butter in cubes and work it together into a crumbly mixture.
• Add the cold water and quickly bring the dough together — don't work it more than necessary. Shape into a ball, cover with cling film and let it rest in the fridge for at least 30 minutes.
• Set the oven to 200 °C. Grease a pie dish, about 23 cm in diameter.
• Press the dough evenly into the dish, including up the sides. Prick the base with a fork and pre-bake the pastry shell in the middle of the oven for about 10 minutes.
• Divide the broccoli into small florets and boil them for 3 minutes. Drain off the water and let the broccoli drain thoroughly — this is essential so the pie doesn't turn watery.
• Crack the eggs into a bowl and whisk them together with the milk, cream and prästost. Season with salt and pepper.
• Fry the salsicciafärs over medium-high heat for about 7 minutes, until it's as crispy as you like.
• Spread the broccoli over the pre-baked pastry shell. Pour over the egg mixture and top with the fried salsicciafärs.
• Bake the pie in the middle of the oven for about 35 minutes, until the egg mixture has set and the surface has a nice colour.
• Grate parmesan over the top and let the pie rest for 10 minutes before slicing.

Nonna's tips

• If you're using frozen broccoli, there's no need to boil it — just thaw it and squeeze out the liquid thoroughly instead.
• Resting after baking lets the filling set, so the slices hold their shape when you cut them.

Nonna vet bäst.