The pastry in this recipe is so good that whenever I make a batch I double it. I freeze the second batch and have it ready to go when I need a quick weekday meal.
Serves: 6
=R1=
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 3 cups almond meal
- 2 large eggs
- 2 tbsp butter
- 2 tbsp olive oil
- 3 onions, thinly sliced
- Pinch sea salt & pepper
- 2 broccoli heads, chopped
- 6 eggs, beaten
- 75g cheddar cheese, grated
Method
- Preheat oven to 200°C and grease pie tin.
- Add almond meal, 2 eggs and butter to food processor. Blitz for 1 minute until mixture comes together and forms ball of dough. You may need to add a splash of water if dough resembles crumbs and won’t form into a ball.
- Roll dough out between 2 sheets of baking paper until 3mm thick. Transfer dough to pie tin, gently pressing sides in, and trim the edges. Blind bake for 10 mins, then remove and set aside.
- Heat olive oil in frypan over low heat. Add onion, sea salt and pepper, and cook slowly for 25 mins. More flavours will develop the longer and slower you cook the onions.
- Add onion to base of pie, pop broccoli on top of onion and pour over beaten egg. Top with grated cheddar cheese and bake in the oven for 20 mins.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
