Preparation of quiche with gorgonzola broccoli
1) Slice the onion thin, season with a pinch of salt and a spoonful of vinegar and let it rest. Divide i broccoli in florets, blanch for 5 minutes and drain on kitchen paper. Peel the pear and cut it into slices.
2) Unroll the pasta on a baking sheet keeping its paper underneath, place the i broccoli alternating them with the pear, the onion drained and the gorgonzola in bows. Fold the edges over the filling without completely covering it.
3) Beat 2 eggs with the grain grated and the cream, salted and peppered. Pour the cream over the filling of quiche and brush the edges with yolk. Bake at 220 ° for 10 minutes, lower the temperature to 200 ° and cook for 20 minutes.
This recipe has already been read 521 times!