Broccoli and Cheese in Crispy Potato Crust | 西蘭花芝士香脆薯底批

Broccoli and cheese in crispy potato crust, yummy!
西蘭花芝士香脆薯底批,香脆薯底,美味 !

Broccoli and Cheese in Crispy Potato Crust DIY recipe  西蘭花芝士香脆薯底批 自家烘焙食譜

Ingredients | 材料 :
  • Yield: One 9" pie | 1個9"批

(A) Pie base: One 9″ baked potato crust (Steps | 做法):

(B) Filling | 餡料 :
220g Broccoli
170g shredded mozzarella cheese
1 large leek (white part only), sliced
2 eggs (110g), slightly beaten
1/4 cup canned mushroom pieces (optional)
1/4 cup buttermilk (or substitute, Steps)
2 gloves garlic, chopped
1 tablespoon olive oil
salt & dark pepper

Steps | 做法 :

Broccoli and Cheese in Crispy Potato Crust DIY recipe  西蘭花芝士香脆薯底批 自家烘焙食譜

  1. Preheat oven to 220°C.
  2. While baking the pie crust (Steps), start preparing the filling. In a large skillet heat oil, when it's hot, add garlic till it smells, then add broccoli and leeks, mushroom pieces, sauté for about 5 minutes, add 1/4 cup plain water (or the liquid drained from onion/potatoes). Continue to cook until broccoli just begin to soften. Leave cool and drain for a few minutes.
  3. In a large mixing bowl, put in 2 eggs, salt, pepper and buttermilk, add broccoli/egg mix and mix well.
  4. Lay half the cheese on the potato crust, add broccoli/egg mix, layer remaining cheese on top. Put in the preheated oven and adjust it to 190°C for about 35 minutes.
  5. Take out from oven. Ready to serve.

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