Summery broccoli pie

Preheat the oven to 200 ° C.

Cut the butter into cubes and cut the ham into broad strips.

Cut broccoli florets from the stalk.

Peel the stalk with a peeler and cut the stalk into thin slices.

Boil the broccoli florets and slices in a pan with plenty of boiling water with salt in 3-4 minutes until al dente.

Rinse the broccoli in a colander under cold running water and let the broccoli drain.

Mix the flour with the butter, half of the grated cheese and 1/5 of the egg in the food processor into a dough.

Roll the dough on a floured surface to a round piece of 28 cm and cover the shape with the dough.

Press the dough on the edges and let it stick out clutterily above the edge.

Divide the slices of broccoli over the bottom and place the broccoli florets and the ham bars on them.

In a bowl, beat the remaining eggs with the yoghurt, the rest of the grated cheese and some salt and pepper and pour this mixture over the broccoli in the cake base.

Slide the mold into a ridge in the middle of the oven and fry the cake in 25-30 minutes until golden brown and done.