FOR THE CRUST: In a flat surface, mix the flour, cold butter, and salt until it forms a crumbly mixture.
Add the cold water and mix until a dough forms. With this dough, line the bottom and sides of a 29 cm diameter cake pan with removable bottom and fluted edges.
Place in a moderate oven (180°C), preheated, for 15 minutes. Remove from the oven and reserve.
FOR THE FILLING: Clean the alfalfa and remove the stems. Chop them into small cubes, season with salt and pepper, and spread over the crust.
In a bowl, combine the eggs, cream, and Parmesan cheese and mix rapidly. Pour over the alfalfa.
Bake in a hot oven (200°C), preheated, for 25 minutes or until firm and golden brown. Unmold and serve warm
229 calories per serving
FOR THE CRUST: In a flat surface, mix the flour, cold butter, and salt until it forms a crumbly mixture.
Add the cold water and mix until a dough forms. With this dough, line the bottom and sides of a 29 cm diameter cake pan with removable bottom and fluted edges.
Place in a moderate oven (180°C), preheated, for 15 minutes. Remove from the oven and reserve.
FOR THE FILLING: Clean the alfalfa and remove the stems. Chop them into small cubes, season with salt and pepper, and spread over the crust.
In a bowl, combine the eggs, cream, and Parmesan cheese and mix rapidly. Pour over the alfalfa.
Bake in a hot oven (200°C), preheated, for 25 minutes or until firm and golden brown. Unmold and serve warm
229 calories per serving
