Broccoli and Fontina Cheese Savory Pie Recipe

Picture a cozy evening with friends, where the enticing aroma of a rustic and flavorful dish fills the room. A savory pie, with its golden crispy pastry enclosing the intense flavor of broccoli paired with the creaminess of fontina cheese, could be the star of your next gathering.

I still remember when my grandmother used to prepare this specialty on cold winter evenings; it was her way of bringing warmth and nourishment to the family. Today, I’m passing on this memory to you through simple steps to recreate that same culinary magic from scratch. With genuine ingredients like frozen puff pastry, fresh Roman broccoli, and grated mild fontina cheese, you’ll transform your kitchen into a corner of homely tradition.

By following the detailed instructions you’ll find further in the article, you will discover how to easily create this comforting dish in your own home. Perfect as both an appetizer and a main course, it pairs wonderfully with a fresh salad or a glass of selected white wine. Get ready to savor every bite and let yourself be carried away by the dearest memories while enjoying this culinary delight.

Recipe Notes

• EASE: This recipe is a breeze to whip up, making it perfect for a quick meal.
• PROS: A delicious savory pie with broccoli and fontina cheese.
• CONS: Requires defrosting time for the puff pastry.
• PREPARATION: Cleaning and cooking the broccoli, rolling out and filling the puff pastry, then baking in the oven.
• NUTRITIONAL NOTES: Approximately 450 calories per serving. Pair it perfectly with a glass of Trentino Bianco DOC or Val D’Arbia DOC white wine.

Notes on the ingredients for the recipe

• Frozen Puff Pastry: provides a crispy and light base for the tart.
• Romanesco Broccoli: fresh flavor and packed with nutrients.
• Grated Mild Fontina Cheese: gives an indulgent and creamy taste.
• Butter: adds richness and creaminess.
• Bechamel Sauce: a creamy element that binds everything together.
• Egg: for a perfectly golden pastry crust.
• Nutmeg: adds a warm and comforting aroma.
• Salt: to adjust the flavor of the broccoli and bechamel sauce.

Nutritional Aspects

This savory pie is packed with flavor and goodness:

• Rich in vitamins thanks to the Romanesco broccoli.
• Fontina cheese, a source of calcium and protein for your muscles.
• The puff pastry provides carbohydrates for energy.
• Moderate calorie content, around 450 Kcal per serving.
• Bechamel sauce and butter, small indulgences for the palate.
• Perfect idea for a balanced and tasty meal!

Recipe for Broccoli and Fontina Savory Cake

Delicious savory pie with broccoli and Fontina cheese, wrapped in tasty puff pastry and enriched with a layer of creamy béchamel. Perfect as an appetizer or main dish, this recipe is enhanced with a crunchy twist from toasted pine nuts or sunflower seeds. Enjoy your meal!

Servings 6

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

• 300 g Puff Pastry Frozen
• 500 g Broccoli Romanesco
• 250 g Fontina Cheese Sweet Grated
• 30 g Butter
• Béchamel Sauce as needed
• 1 Egg
• 1 Pinch Nutmeg
• Salt as needed

Instructions

• Allow the puff pastry to thaw at room temperature.
• Clean the broccoli, removing the toughest part of the stems, and blanch them in salted water for about 5 minutes.
• Drain the broccoli, chop them leaving the florets whole, and let them flavor in a pan with the butter and a pinch of salt.
• Roll out the puff pastry and place it in a baking pan lined with parchment paper, being careful to make it rise along the edges.
• Poke the bottom of the pastry with a fork and spread half of the fontina cheese mixed with a pinch of nutmeg on top.
• Arrange the broccoli on top of the fontina layer and cover them with the bechamel sauce in which you have incorporated the remaining fontina cheese.
• Fold the excess puff pastry inward along the edge of the pan and brush this part with the beaten egg.
• Bake in a preheated oven at 180°C for about 40 minutes, until golden brown.

Notes

To add a crunchy touch to your savory pie, add a handful of toasted pine nuts or sunflower seeds on the surface before the final cooking. This will not only add texture but also a slightly toasted flavor that pairs perfectly with the sweet taste of fontina and the earthy flavor of broccoli.

Author: Tips4Food

Calories: 450kcal

Course: Savory Pies

Keyword: Appetizer, Broccoletti, Fontina Cheese, Green salad, Italian cuisine, Puff Pastry, Recipe, Savory pie, Trentino Bianco DOC, Val D'Arbia DOC, white wine

Variations of the Broccoli and Fontina Quiche Recipe

Add crispy bacon for a salty and flavorful touch.

• Try it with pecorino cheese instead of fontina for a bolder taste.
• Replace the broccoli with spinach for a lighter and more delicate variation.
• Add diced ham to enrich the flavor of the quiche.

Frequently Asked Questions About the Recipe

If you have any doubts about making the broccoli and fontina savory pie, you’ll find the answers to the most common questions here.

How can I make the savory pie more crispy?

To add a crispy touch, you can sprinkle the surface with toasted pine nuts or sunflower seeds before the final baking.

Can I substitute fontina with another cheese?

Yes, you can swap fontina with cheeses like mild provolone or taleggio to mix up the flavor of the savory pie. It’s a great way to put a new spin on it!