Rye casserole with broccoli and leeks

Step by step cooking recipe

For the dough, mix both types of flour with salt in a large bowl and use your fingers to rub the butter into the mixture.

Stir in cottage cheese or cream cheese.

Knead the dough by hand until the ingredients are combined. (Or blend all the ingredients in a food processor; add a little water if the dough doesn’t come together.)

Grease a 28cm muffin or casserole tin.

Roll out the dough on a floured work surface and line it with a tin.

Place the dough in the refrigerator for 1 hour.

Preheat the oven to 180°C (top/bottom heat).

Cover the dough with parchment paper and dried peas or uncooked rice.

Bake in oven (medium) for 15 minutes.

Then take it out, remove the peas and baking paper and bake the dough base for another 5 minutes.

Remove from oven and increase temperature to 200°C (top/bottom heat).

Meanwhile, for the filling, peel and rinse the broccoli and cut the florets into thin slices.

Peel the leek, wash thoroughly and cut into rings.

Blanch the broccoli slices in boiling water for 1 minute, drain and set aside.

Heat the olive oil, fry the leeks and garlic in it for 5 minutes, drain the excess water from the leeks.

Season with salt and pepper.

In a large bowl, beat the eggs, add the cottage cheese, cream cheese and cloves.

Lay out the leek and pour the mixture over the pastry base.

Arrange broccoli slices decoratively on top and press lightly.

Bake in the oven (medium) for 30-35 minutes until the filling is firm but still slightly pliable.

Serve immediately with a salad, such as tomatoes dressed with goat cheese.

Additional Information

Recipe from Scandinavian Cuisine by Trine Hahnemann

I used only cottage cheese, which I made myself from two liters of milk and 500 ml of buttermilk.

It turned out unusual, but satisfying, you can eat.

For test:

100 g wheat flour (type 405) plus something for dusting

100 g whole grain rye flour

1 teaspoon salt

75g butter, chopped, plus extra for serving

75g skyr (cottage cheese) or cream cheese

For the filling:

300 grams of broccoli

500g of leeks

1 tablespoon extra virgin olive oil

3 garlic cloves, chopped

Salt and freshly ground black pepper

6 eggs

200 grams of cottage cheese

200 grams of cream cheese

1/4 teaspoon ground cloves