This is a great recipe to serve for a brunch or if you are having a few people over for dinner. You can make both the dough for the pie crust as well as the filling the previous day so only the assembling and baking can be done last minute. Don’t be deterred by the length of this recipe- it’s not as complicated as it looks and feel free to use store-bought shortcrust pastry for this. I have added the recipe for pastry here since it’s difficult to find here in India.
1/2 cup plain flour (maida)
1/2 cup whole wheat flour
Pinch of salt
1/2 cup very cold butter (cubed)
1/4 cup cold water
1 cup broccoli (boiled, drained and cooled)
1 medium potato (cubed, boiled and cooled)
1 sliced onion
1clove garlic (sliced)
Thyme (fresh, if you have it)
1/3 cup yogurt
4 tbsp milk
1 tbsp wholegrain mustard
For the pastry, mix the flours with salt. Add cubed butter to this mixture. Rub butter and flour lightly between your fingers until the mixture appears like breadcrumbs. Add a little of the water and combine. If the dough is not forming add a little more of the water till it forms dough. Wrap in cling film and refrigerate for a minimum of 20 minutes. Then roll out till about 4mm thick and line 9” pie tin with the pastry. Refrigerate for 20 minutes and blind bake in oven for 10 minutes.
Heat oil in pan. Lower flame and add chilli flakes and garlic. Before garlic starts to brown add thyme, followed by the onions and salt. Stir till onions are golden brown and are just starting to caramelise. Remove from flame and cool. Mix the onion mixture with the potatoes and chopped broccoli. Taste for salt and add if required.
Beat 2 eggs in a bowl and add yogurt, mustard and milk and mix till combined. If you like things a little on the spicy side you can add some additional chilli flakes to this mixture. Don’t add salt to this since the Feta is already quite salty.
Add the broccoli to the pie crust that you have blind baked. Break feta into cubes and distribute evenly between the broccoli mixture. Pour the egg mixture over this and bake in the oven at about 200 degrees Celsius till filling is firm and crust is golden brown. It should take about 30 minutes. To get a nice golden top on the filling place under the grill for about 2 to 3 minutes but keep a watch since the top will brown very quickly. Allow to cool and set for about 5 to 10 minutes before cutting. Serve with a nice, green leafy salad.
Here are some helpful links for making the shortcrust pastry. Just follow the quantities I have mentioned in my recipe.