I feel like I’m on a roll today. Managed to cook the dinner I had planned — that counts as a massive win!
I’ve gone back to an oldie but goldie recipe from France. My mum would bake it in the summer and we’d have it cold with a side salad.
It takes about 30min to prep and about 45min to cook.
- 2 heads of broccoli
- 3 eggs (Large ideally)
- 75g of comté grated. If you can’t get comté, go for gruyere or mature cheddar
- 20cl of single cream
- 150g of diced ham
- 1/2 tsp of ground coriander (I skipped it…)
- A hint of nutmeg
- Salt & pepper
- Wash, then cut the broccoli florets. Boil them for about 8 min in a pot of salty water. Drain, set aside a few florets for decoration later. Blitz what’s left of the broccoli in a blender to a smooth purée.
- Preheat your oven at 180C. In a bowl beat the eggs then add the cream. Once the eggs and cream are well mixed add the ham, the cheese, the puréed broccoli, the coriander, the ground nutmeg and the salt & pepper.
- Pour the mix into a loaf tin (I’ve used a rectangular Le Creuset dish because I couldn’t find my loaf tin…) then decorate the top with the broccoli florets that were set aside. Finally put it in the oven for 45min (or until the top looks really golden). Let it cool for about 20min before ‘removing from the mould’. Serve cold or lukewarm