Crustless broccoli pie with tomato and cheese


Ingredients (serves 4-6)

500 g / 17.63 oz broccoli

1 red onion

1 clove of garlic

1 tin of peeled and chopped tomatoes (400 g/14 oz)

2 tbsp chopped fresh basil

4 eggs, lightly beaten

2 dl/7 fl oz crème fraîche

75 g/2.65 oz grated Parmesan cheese

12 Kalamata olives, with seeds removed


Preheat the oven to 200 C/ 392 F

Wash the broccoli and divide it into florets. Dice the stalks. Cook or steam it to al dente in about 5 minutes, then drain in a colander.

Butter a pie pan or oven dish. Chop the onions and garlic. Heat some oil in a skillet and fry the onion until translucent. Add the garlic. Pass the chopped tomatoes from the tin through a strainer into a bowl. Add the chopped tomatoes to the onion. Bring to a slow boil until almost all liquid has evaporated.

Add the chopped basil. Slice the olives and add to the mixture. Add salt and pepper to taste. Mix the beaten eggs with the crème fraîche, salt and pepper. Divide the broccoli over the oven dish or pie pan, followed by the tomato mixture. Pour the egg mixture onto the tomato layer and cover with grated cheese.

Bake in the oven for 25-30 minutes.

IKKYU Tea Pairing recommendations

Premium Organic Koucha

Brewing: 5 g 250 ml 95C 3 min

Aroma dry leaf: sweet, fruity, herbaceous; plum

Aroma wet leaf:
floral, fruity, earthy, spices; white flowers, tropical fruit, sandalwood, cinnamon

Taste:  sweet, a bit umami

Aroma taste: fruity, earthy, floral, spices, a hint of animal; dried apricot, prune, sandalwood, honey, white flowers, later on lilac, cinnamon, musk

Aftertaste: long, sweet, slightly dry, floral; honey, lilac, cinnamon

Texture: neutral, ends a bit dry

Flavour type: rich

Effect: the tea made the food lighter, brighter, with a clean mouthfeel. It enhanced the cheese, broccoli and black pepper. The tomato acquired more umami and cinnamon notes. The tea became fuller, rounder and creamy when combined with the cheese. Enhancement and balance.

High-Grade Shiraore

Brewing: 10 g 250 ml 8 hours  CBHT: Cold brew tea extract topped up with boiling water.

Taste: umami, sweet, slightly salty

Aroma taste: vegetal, herbaceous, dairy, fruity; spinach, butter, soft boiled eggs, like eggs Florentine, peach

Aftertaste: long, sweet, fruity, buttery, peach

Texture: smooth, round

Flavour type: rich, later on a bit bright

Effect: the tea enhanced all flavors, especially the cheese and black pepper. The food made the tea fuller, sweeter, creamier, fruitier, richer, with a very bright finish. Cucumber and melon. The tea acquired more umami. Enhancement and balance.

Premium Sencha

Brewing: 10 g 250 ml 8 hours CBHT: Cold brew tea extract Hot tea, topped up with boiling water.

Taste: lots of umami, almost salty

Aroma taste: vegetal, fruity, herbaceous; vegetable stock reduced to concentrate, spinach, cucumber, fennel, pear, parsley, mint

Aftertaste: sweet and bright, fruity, pear

Texture: smooth, full, ends dry

Flavour type: rich, ends bright

Effect: the tea became sweeter when combined with the food, softer as well. It enhanced the broccoli, egg, cheese and black pepper. Enhancement.


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