Filo pastry with broccoli and serrano ham

Name: filo pastry with broccoli and serrano ham
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 10 sheet frozen filo pastry; 300 g Broccoli; 5 el extra virgin olive oil with basil; 3 medium sized egg; 150 g Greek yoghurt; 100 g white cheese cubes; 100 g serrano ham or gammon

Filo pastry with broccoli, serrano ham, white cheese cubes and Greek yogurt.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Let the filo pastry thaw in 2 hours according to the instructions on the package.
Divide the broccoli into florets and boil in plenty of boiling water with a little salt in 3-4 minutes.
Rinse in a colander with cold water and let it drain well. Grease the quiche form.
Brush with a kitchen brush 3 sheets (per pie) with the oil and lay with a large overhanging edge in the quiche form.
Repeat this 2 more times and put the same way in the form, but let something jump; quiche form must now be generously covered with filo pastry.
In a bowl, beat the eggs with the yogurt. Stir in the cheese cubes and season with pepper.
Pour the egg mixture into the mold and place the broccoli florets in it. Cut the ham into strips and spread loosely over it.
Crumble the rest of the filo pastry sheets and place on the filling. Fold the overhanging filo pastry loosely and irregularly over the filling.
Keep the cake in the fridge.
Preheat the oven to 200 ° C.
Brush the dough on top of the cake lightly with the oil. Slide the cake just below the center of the oven and bake for about 30 minutes until golden brown and done.