Quinoa Tort with Broccoli

Name: Quinoa Tort with Broccoli
Yield: 13
Ingredients: Dough; 1 1/2 cups (chopped) of quinoa flour; 3 tablespoons (sopa) of cold unsalted butter, cut into small pieces; 1/2 teaspoon of salt; 5 tablespoons (sopa) of cold water; Filling; 300 grams of fresh ricotta cheese; 1 egg; 4 cups (chopped) of cooked broccoli al dente in a steamer; 1/2 cup of grated onion; 1/2 cup of skim milk; Salt, black pepper, and oregano to taste

1
Dough
2
1 1/2 cups (chopped) of quinoa flour
3
3 tablespoons (sopa) of cold unsalted butter, cut into small pieces
4
1/2 teaspoon of salt
5
5 tablespoons (sopa) of cold water
6
Filling
7
300 grams of fresh ricotta cheese
8
1 egg
9
4 cups (chopped) of cooked broccoli al dente in a steamer
10
1/2 cup of grated onion
11
1/2 cup of skim milk
12
Salt, black pepper, and oregano to taste

Ingredients

1
Dough
2
1 1/2 cups (chopped) of quinoa flour
3
3 tablespoons (sopa) of cold unsalted butter, cut into small pieces
4
1/2 teaspoon of salt
5
5 tablespoons (sopa) of cold water
6
Filling
7
300 grams of fresh ricotta cheese
8
1 egg
9
4 cups (chopped) of cooked broccoli al dente in a steamer
10
1/2 cup of grated onion
11
1/2 cup of skim milk
12
Salt, black pepper, and oregano to taste

Directions

1
In a large mixing bowl, combine the flour, butter, and salt
2
Add the water and knead with your fingertips until a smooth dough forms
3
Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes
4
Grease the bottom and sides of a small round cake pan with the dough. Reserve
5
For the filling, blend all the ingredients in a blender or food processor
6
Place over the dough and bake in a preheated oven at medium temperature for 30 minutes