This recipe was improvised one day that I bought some ramson (ail des ours / ramslök). It’s a great way to enjoy that delicate flavour. Another great addition would have been artichokes but they are often difficult to come by. In that case, ricotta would work well instead of feta.
Time: 10/15 min prep + 20 min baking
Ingredients:
- Broccoli (1 large)
- Ramson (a few leaves, or 20g) (=ramslök =ail des ours / you can replace with any fresh herb like chives, basil, or thyme plus a little grated garlic)
- Feta (200g)
- Eggs (2-3)
- Puff pastry (with real butter, ready-made, round-shaped, if possible) – or shortcrust pastry (slightly less fat)
- Salad (lambs lettuce works well)
Steps:
- preheat the oven (200°C)
- wash and cut the broccoli in small florets
- brown the broccoli in a pan with butter (or olive oil) at high heat with some salt, then reduce the heat
- cook until done but still a little crunchy (5 minutes)
- add the chopped ramson, transfer to a cold plate and leave to cool down
- spread the puffpastry in a (round) ovenproof dish (keep the paper, so it doesn’t stick) and prick small holes with a fork at the bottom
- mix 2 eggs (3 if they are small and there is a lot of filling) with a little salt, 1.5 dl of full-fat cream + 1dl milk (or more milk, less cream if you want it less fat)
- chop the feta cheese in small cubes, or grate, or crumble
- wait until the broccoli is cool (35°C or less)
- assemble the quiche: spread the pastry in a (round) ovenproof dish, prick the bottom with a fork, spread the broccoli at the bottom, add the cream/egg/milk mix, crumble the feta on top.
- cook in the oven for 20 minutes at 200°C (check after 10 minutes, if the edges are coloured already, turn the temperature down to 180°C)
- Meanwhile, prepare the salad with a mustard-based vinaigrette, balsamico, olive oil (for example).
- serve hot
