Total cost for 8 servings € 15.00

Ingredients for the short crust pastry

  • 250 g flour 00
  • 125 g of butter
  • 65 g of cold water
  • 5 g of salt

Ingredients for quiche:

  • 500 g of broccoli fiolaro
  • 1 clove of garlic
  • 250 g mascarpone
  • 80 ml of milk
  • 3 eggs
  • 50 g of grated Parmesan cheese
  • Salt and pepper

In addition:

  • 150 g of lard

Prepare the crust: Put the flour, salt and the butter in a food processor to obtain a flour then pour the ice-cold water. Run as long as to otain a ball. Wrap it in plastic wrap, and store in the fridge for about an hour.

Wash and boil the broccoli (you can also cook them in the microwave or steam ),  and queeze them.

Cut thin 150 gr of broccoli and fry in a pan with a little olive oil and a clove of garlic for 5 minutes. Add salt and pepper and then let them cool. Then remove the garlic.

In a bowl beat the eggs with a whisk, add the mascarpone cheese, milk, salt and pepper. Add cheese and broccoli.

Butter the littel moulds. Roll out the crust to a thickness of about 3 mm, cut discs with slightly larger diameter and place making them adhere well to the edges and at the bottom. Divide the dough, filling almost to the edge. They will swell during cooking but then will drop right out of the oven.

Bake at 200 degrees for about 30 minutes. Check if they are slightly colored on the bottom.

Serve accompanied by slices of bacon. If you want you can add  pepper on it.