Ingredients
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pastry dough, for a 9-inch or pastry dough, for a 10-inch pie
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2 cups fresh broccoli, cut in flowerets
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3/4 cup spring onion, sliced fine (mostly white part with a little green)
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1 cup feta cheese, crumbled
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4 eggs, beaten to blend
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3/4 cup sour cream
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3/4 cup milk
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1 1/2 tablespoons all-purpose flour
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1 tablespoon prepared mustard
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3/4 teaspoon salt
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1 tablespoon fresh dill, finely minced
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1 (16 ounce) can salmon, drained and broken into chunks
Instructions
- Preheat oven to 350°F.
- Line a 9-inch or 10-inch deep-dish pie plate with pastry. Line pastry with foil, weight with dry beans (or pie weights) and blind-bake for 15 minutes. Carefully remove foil and beans from pastry.
- Cover bottom of pastry with broccoli flowerets, chunks of salmon. Sprinkle with spring onion and feta.
- In bowl, whisk together eggs, sour cream, milk, flour, mustard, salt, fresh dill and nutmeg. Pour over ingredents in crust.
- Bake in preheated oven for 50-minutes to 1 hour, or until crust and egg mixture are browned. Cool for 10 minutes before plating.