One of the well known grocery shop here in Sweden is ICA. When I arrived, I was "spelling it out", like in Qc we do for IGA. People looked at me awkwardly and at some point, I realized that you are suppose to say it "ica" not "i. c. a.". This is a nice place to shop, they have different kind of shop. The one we like to go to is enormous. One of the nice things is that we can "self-scan" through the shop: at the entrance, we scan our membership card and take a self-scanner. When we go out, we put the device on a rack and scan our card on a computer, pay and leave. They check us every now and then, sometimes the entire stuff, sometimes 5-6 items choose randomly.
Bref! Our membership comes with advantages, is a magazine we have by mail every month. Most of the recipes are either plain weird, not looking tasteful or would take too long to prepare, but sometimes, you find treasure. This recipe is one of them (we have it just in Swedish, online including, so you will forgive me not to link the source for once! ;). It fits clearly in the "pie mania"!
Once again, this is for a 6 people pie.
Prepare a pie crust, either with your favorite recipe or this one here. Cut 300g of broccoli into small florets. Cut an additional 50-75g into floret, keeping the tail a little longer (in the recipe, they use some sort of special broccoli with a long tail, but we improvised, as always!). Boil some water, add salt and bleached the broccoli for 1 minute. Drain and put the long floret aside. Put the small florets in a medium bowl. Slice 1 red or orange bell pepper, then cut the slices in half, add to the short floret of broccoli. Finely cut 125g of sun dried tomatoes and ad it to the broccoli and bell pepper. Chop coarsely 125mL of hazelnuts and 200g of blue cheese and add it to the bowl. Mix everything together. Put your pie crust out of the fridge and roll it before putting it in a pie form. Spread the mix evenly.
Gently whisk together 3 eggs and 150ml of milk (you might have to adjust the liquid. I actually had more milk but it was too much to fit in the form!), add salt and pepper and pour in the pie form to cover the mixture. Grate a couple (3-4) tablespoons of Parmesan and sprinkle on the pie. Finally, add the long florets of broccoli on the top. Brush them with oil (I used the oil from the sun dried tomatoes jar... mmmmmm!) and put in the oven for 40 minutes or until golden.
You can adjust how small you are chopping your hazelnuts to your liking. I liked that we were feeling really the crunchiness, but this is personal, you might want to make a little finer. You can also put aside some of the cheese and nuts to add "on the top", at the same time as the Parmesan, so it's more obvious what is in the pie!
Bref! Our membership comes with advantages, is a magazine we have by mail every month. Most of the recipes are either plain weird, not looking tasteful or would take too long to prepare, but sometimes, you find treasure. This recipe is one of them (we have it just in Swedish, online including, so you will forgive me not to link the source for once! ;). It fits clearly in the "pie mania"!
Once again, this is for a 6 people pie.
Prepare a pie crust, either with your favorite recipe or this one here. Cut 300g of broccoli into small florets. Cut an additional 50-75g into floret, keeping the tail a little longer (in the recipe, they use some sort of special broccoli with a long tail, but we improvised, as always!). Boil some water, add salt and bleached the broccoli for 1 minute. Drain and put the long floret aside. Put the small florets in a medium bowl. Slice 1 red or orange bell pepper, then cut the slices in half, add to the short floret of broccoli. Finely cut 125g of sun dried tomatoes and ad it to the broccoli and bell pepper. Chop coarsely 125mL of hazelnuts and 200g of blue cheese and add it to the bowl. Mix everything together. Put your pie crust out of the fridge and roll it before putting it in a pie form. Spread the mix evenly.
You can adjust how small you are chopping your hazelnuts to your liking. I liked that we were feeling really the crunchiness, but this is personal, you might want to make a little finer. You can also put aside some of the cheese and nuts to add "on the top", at the same time as the Parmesan, so it's more obvious what is in the pie!
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