PENNE, CHEESE, BROCCOLI AND PEA QUICHE

Use a flame-resistant oval dish or two loaf pans.

1 package elbow pasta, cooked in salted water al dente,

rinsed in cold water and drained

1 container cooking cream 15%

3 Tbsp. semolina or corn flour

½ tsp. lemon zest

¼ tsp. crushed garlic

200 gr. broccoli, rinsed

100 gr. petite peas

2 sage or thyme leaves, chopped

1 container of cottage cheese 5%

150 gr. mozzarella cheese, grated

100 gr. Bulgarian cheese, grated

150 gr. Parmesan cheese, grated (or any other cheese) 2 eggs, beaten

Salt, pepper and nutmeg, to taste

In a large pot, heat the cream with the semolina, lemon zest and garlic. Stir and bring to a boil. Add the spinach, peas, thyme or sage. Cook for a few more minutes until the vegetables have partially softened. Transfer to a large bowl and let it cool down.

Add the cooked pasta, cottage, mozzarella, Bulgarian and Parmesan cheeses, leaving a handful to sprinkle on top of the quiche. Add the beaten eggs and mix. Season with salt, pepper and nutmeg and mix again. Taste and adjust seasoning.

Grease a flame-resistant pan with olive oil or butter. Pour in the cheese mixture and flatten. Sprinkle leftover cheese on top.

Bake in an oven that has been preheated to 180º-190º for 40-45 minutes or until the quiche has become firm and has browned on top.

Level of difficulty: Medium. Time: 90 minutes Status: Dairy.