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Ingredients
Crust:
4 sheets phyllo pastry 45 – 60 ml melted butter
Filling:
30 ml oil
1 onion, chopped
1 red pepper, chopped
15 ml mild curry powder
125 g ham, chopped
200 g small broccoli florets, cooked until just soft and well drained 60 ml freshly chopped coriander
salt and freshly ground black pepper to taste
200 g LANCEWOOD® Mature Cheddar, grated
250 ml LANCEWOOD® Sour Cream
3 extra large eggs
125 ml fresh cream
Method
Crust:
Brush the phyllo sheets lightly with butter and layer, without overlapping corners, into a greased springform pan. Gently push into the pan.
Filling:
Heat the oil and fry the onion and red pepper until soft. Add the curry powder and fry for 1 more minute. Add the ham, broccoli, coriander and seasoning to taste. Mix through. Sprinkle ⅓ of the cheese into the base of the prepared crust. Spoon the broccoli mixture over and spread out evenly. Sprinkle the remaining cheese over (⅔). Beat the sour cream, eggs and cream together. Pour over. Place on a baking sheet. Bake in a preheated oven at 180⁰C for 30 - 40 minutes or until golden and set.
Cook's notes:
Leave out the ham for a vegetarian version. Add ½ a cup of whole kernel corn to the mixture for variety. Use 125 g thinly sliced smoked chicken instead of ham.
Syrup:
375 ml sugar Juice of 3 lemons (+ 125 ml)
Icing:
1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese 160 ml icing sugar 15 ml lemon juice 30- 45 ml water
To finish:
Lemon zest
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