Broccoli Casserole with Smoked Pork

Broccoli, Tomato, Onion, Pork, Egg, Cream 35% fat, Almond flour, Hard cheese, Butter, Water, Olive oil, Parsley, Dijon mustard, Table salt, Garlic, Black pepper

Knead the dough: 5 min. Chill in the refrigerator: 2 h. To boil: 4 min. Slice: 8 min. Fry: 5 min. Whisk with a mixer: 5 min. Mix: 5 min. Bake in the oven: 30 min.

Knead the base by mixing almond flour (180 g), butter (70 g), water (60 g), and table salt (5 g), dividing it into 3 g for the base and 2 g for the topping. Chill the dough in the refrigerator for 120 minutes.

Separate the broccoli (500 g) into small florets, boil it in salted water for 4 minutes, and drain. Cut the tomatoes (400 g), onion (200 g), and garlic (5 g), then sauté the onion and garlic in olive oil (30 g) for 5 minutes.

Combine the broccoli with the tomatoes, onion, garlic, and pork (200 g) in smoked form, cut into small pieces.

Beat the eggs (200 g) with cream 35% fat (200 g), dijon mustard (15 g), parsley (20 g), grated hard cheese (100 g), table salt (2 g), and black pepper (1 g).

Press the base into a dish, add the filling, pour over the egg-and-cream mixture, and bake at 160 °C for 30 minutes.