Name: Self-crusting broccoli and pine nut tart
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: butter to grease dish; 1 head broccoli; 3 spring onions, sliced; 1 cup grated tasty cheese; 4 eggs; 1 cup milk; 1/2 cup self-raising flour; salt and freshly ground black pepper; 1 tablespoon chopped fresh oregano; 1/3 cup pine nuts

Ingredients

butter to grease dish

1 head broccoli

3 spring onions, sliced

1 cup grated tasty cheese

4 eggs

1 cup milk

1/2 cup self-raising flour

salt and freshly ground black pepper

1 tablespoon chopped fresh oregano

1/3 cup pine nuts

Method

1.Heat oven to 200C. Grease a ceramic quiche dish with butter. Cut the broccoli into bite-sized florets and cook in boiling, salted water for 3 minutes, then drain well. Scatter broccoli over the base of the dish.

2.Scatter over spring onion and grated cheese. Beat eggs in a bowl, add milk and flour, then whisk to combine. Season with salt and pepper and stir in oregano.

3.Pour this mixture over the broccoli and scatter with pine nuts. Bake for 25 to 30 minutes or until golden brown and set. Serve warm, cut in wedges.

Other vegetables can be used in place of broccoli, if preferred. Try cauliflower, leeks, courgettes, peppers or even mixed frozen vegetables.
Note

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