- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Seasonality: Fall, Winter, and Spring
- Energy 229.40 (Kcal)
- Carbohydrates 16.50 (g) of which sugars 1.63 (g)
- Proteins 10.54 (g)
- Fat 14.12 (g) of which saturated 5.58 (g)of which unsaturated 7.65 (g)
- Fibers 1.28 (g)
- Sodium 306.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Tips, and Variations
You can also use all-purpose or type 1 flour. Whole milk or semi-skimmed milk is both fine.
You can replace the green broccoli with Romanesco or cauliflower. You can cook them in a pan as I did, or boil them for 5-6 minutes in salted boiling water.
You can enrich the savory pie with speck or cooked ham cubes.
Adjust the cooking times according to your oven and the mold used. You can use the toothpick test to check if the pie is cooked inside.
If you have any leftovers, you can store them in the refrigerator and reheat them the next day.
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