Spicy puff pastry broccoli cake

Name: Spicy puff pastry broccoli cake
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1.2 kg Broccoli (net approx. 650 g); 7-10 Tbsp Salt; 1 package (275 g; 25 x 42 cm) Puff pastry (rolled out ready to bake on baking paper; from the refrigerator); 100 g cooked ham in wafer-thin slices; 4 Eggs (size M); 250 g Sour cream (24 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Edam cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1.2 kg Broccoli (net approx. 650 g)
7-10 Tbsp Salt
1 package (275 g; 25 x 42 cm) Puff pastry (rolled out ready to bake on baking paper; from the refrigerator)
100 g cooked ham in wafer-thin slices
4 Eggs (size M)
250 g Sour cream (24 % fat)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Edam cheese

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for 5 minutes, drain well. Place the puff pastry with the baking paper on a baking tray (25.5 cm x 37.5 cm). Spread broccoli and cooked ham on top. Whisk eggs and sour cream.
2
Season with salt, pepper and nutmeg. Pour half of the egg sour cream over broccoli and ham. Grate the cheese and sprinkle over it. Bake the cake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10 minutes. Then pour the remaining egg cream over the cake and bake at the same temperature for another 5-8 minutes.