What you need
•oven proof pie pan 27 cm diameter
•steaming basket
Ingredients
•600 g broccoli
•1 big onion (or two small ones), chopped
•250 g of brown button mushrooms, sliced
•1/2 tbsp of herbes de Provence
•25g dried porcini mushrooms
•1 tsp of virgin olive oil
•Himalayan pink rock salt
•pepper
•30 g pine nuts, toasted
•150 g almond meal
•1 tsp coconut oil
•7 eggs
What to do
•fry the onions and the brown button mushrooms in a saucepan with 1 tbsp of olive oil, some salt, pepper and herbes de Provence at medium heat till soft
•wash, part and steam the broccoli
•bring some water to the boil and soak the Porcini mushrooms for 15 min. Then drain, let it cool and chop
•mash the broccoli, but leave it chunky
•combine broccoli, pine nuts, onions and mushrooms in a bowl and add some additional salt if needed;
•pre-heat the oven to 190C
•grease the pie pan with coconut oil
•in a bowl combine almond meal, one egg plus one egg white and mix till it becomes a nice whole
•now grease your hands (to prevent the dough from sticking to your fingers) and cover the pie dish with the almond meal dough, flattening it with the palm of your hand and fingers
•poke some wholes with a fork into the dough and place it in the oven for approx. 15 min or till it is golden brown
•add 5 eggs and the left over yolk to the broccoli mixture (make sure it has cooled down);
•when the pie crust is ready and comes out of the oven, pour the broccoli mixture into it and return to the oven
•bake for approx. another 30 min.
•let it cool down for approx. 10 min and then slice
