Broccoli and Cheese Pie

Wash the broccoli, drain them, divide them into florets, and boil them

Cook them for ten minutes

Peel and chop the garlic

Mash the goat cheese and mix it with the chosen white cheese

Break the eggs into a bowl, beat them with a fork, add salt, pepper, garlic, and oregano, and incorporate them into the various cheeses

Drain the broccoli and mix them with the previous preparation

Taste and adjust the seasoning

Preheat the oven to 230 degrees (thermostat 7)

Divide the puff pastry into two unequal parts: two-thirds and one-third

Roll out the larger part with a rolling pin and line a 24 cm diameter removable-bottom mold, leaving an excess edge all around

Pour the preparation into it and smooth the surface

Form a 24 cm diameter disc with the other part of the pastry

Add a teaspoon of water to the egg yolk intended for browning, beat it with a fork, and brush it over the surface of the preparation in the pie dish

Place the pastry disc on top and brush it with the egg yolk as well

Fold the edge with your fingers to seal it with the pastry lid

With a sharp knife, make a hole in the center of the pastry lid and keep it open with a small cardboard cylinder

Score the lid with the tines of a fork

Place in the oven and bake for twenty minutes

Reduce the temperature to 170 degrees (thermostat 5) and bake for another 25 minutes

Serve hot, warm, or cold

It is not necessary to butter the mold as the puff pastry is greasy and does not stick

Alternatively, you can prepare this pie without a lid

In this case, the puff pastry quantities should be halved