Ingredients:
1 pastry
4 eggs
30 g of butter
30 g flour
250 ml of goat milk (or milk mixed with fresh goat cheese)
500 g frozen broccoli
2 tbsp sweet mustard
Salt
Pepper
Nutmeg
Preparation:
Preheat the oven to 180 ° C.
Roll out the dough into a pie pan and prick it with a fork.
Spread the mustard over the dough.
Cook the broccoli for 20 minutes in salty water.
Melt the butter in a pan. Add the flour.
Add the milk (and eventually the goat cheese) and stir until the white sauce is thick and creamy. Season with salt, pepper and add 2 pinches of nutmeg. Mix in the egg yolks.
Once the broccoli is cooked, drain it and mash it coarsely.
Add the béchamel sauce and mix.
Beat the egg whites with a pinch of salt. Add them to the mixture.
Pour the mixture over the dough.
Bake for 40 min.