1 package shortcrust pastry
200 gr ricotta
120 gr Pecorino Sardo Maturo PDO
300 gr of blanched broccoli florets
80 gr milk
Preparation time 25 minutes
Cooking time 35-36 minutes
24 cm diameter pan
In a bowl, mix eggs, salt, pepper, milk and ricotta. Beat until well-blended, then add the grated Pecorino Sardo Maturo cheese. Add broccoli florets.
Roll out the shortcrust pastry and line the greased and floured pan. Add filling, smooth, roll up dough at edge and bake at 180°C for 30 minutes, then cook in a convection oven with heat from below only for 5-6 more minutes.