1 crust of pie
1 lightly beaten egg white
Filling:
2 cups of grated cheddar cheese (or prato) ralado
6 large fresh mushrooms, sliced or 1 cup of canned mushrooms - if using fresh, mix with 1 tablespoon of lemon juice
1/4 cup of butter or margarine
1/2 cup of chopped onion
1 bunch of broccoli, blanched and drained
4 eggs
1 cup of milk
2 tablespoons of chopped parsley
salt and black pepper to taste
mushrooms for garnish if desired
1 crust of pie
1 lightly beaten egg white
Filling:
2 cups of grated cheddar cheese (or prato) ralado
6 large fresh mushrooms, sliced or 1 cup of canned mushrooms - if using fresh, mix with 1 tablespoon of lemon juice
1/4 cup of butter or margarine
1/2 cup of chopped onion
1 bunch of broccoli, blanched and drained
4 eggs
1 cup of milk
2 tablespoons of chopped parsley
salt and black pepper to taste
mushrooms for garnish if desired
Prepare the crust: Line the bottom and sides of a 25 cm diameter round baking dish with the crust
Brush with egg white
Refrigerate
Fry the mushrooms in butter or margarine for a few minutes
Remove and drain
In the remaining butter, fry the onion for about 5 minutes, stirring occasionally
Combine the broccoli, parsley, salt, black pepper, and mushrooms, and mix well
Sprinkle the cheese over the crust
Beat the eggs lightly with milk
Arrange the broccoli mixture over the cheese
Pour the egg mixture over the top
Bake in a moderate oven (170°C) for approximately 1 1/2 hours or until set and golden brown
Let cool for 10 minutes before serving
If desired, garnish with mushrooms at the time of serving
Serves 6.
