Broccoli and Ricotta Pie

I am not sure on the name of this recipe!

I’ve been torn between pie and souffle because these little broccoli and ricotta treats are soft and creamy like a souffle however they are not made like a souffle…

so after struggling I decided to call them simply pies, as souffle might have tricked someone into believing he was making a souffle, which, well, would have not been true…tho they are not  pies ether as….oh….whatever. Who cares, right?

Let’s just cook!

oh I want to tell you one more thing.

This pie/souffle is delicious and super, duper easy! You will love it!

Ingredients (for 4 servings):

  • 500 g broccoli
  • 250 g fresh ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • 50 g mozzarella cheese
  • breadcrumbs
  • butter and flour
  • parsley

Chop up some broccoli

and boil them in salty water until cooked. Let them cool down on a colander. This way they can release all the water and dry up

In a bowl combine ricotta cheese, egg, 1 tps of salt and fresh ground pepper

Add in broccoli and parmesan cheese

With an immersion blender blend all the ingredients into a soft cream

really smooth

Slightly butter and flour 4 muffin cups

Pour in each cup 1 tbsp of the mixture

take some mozzarella cheese

and add a few small pieces right in the center

Cover with 2 more tbsp of the mixture

Sprinkle on top some breadcrumbs

Bake at 180 C for about 30 min

Let cool down a bit then remove from the aluminum cup and place on a plate

sprinkle on top some fresh chopped parsley

and serve

One serving provides:

  • Calories: 209
  • Fat: 10 g
  • Carbohydrates: 12 g
  • Protein: 17.7 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.