Broccoli, Feta and Red Onion Savoury Cake
I love this recipe, it has stood the test of time for me feeding my kids for so many and various dinners, picnics and packed lunches over the past decade or more. It is fairly forgiving as a recipe, cheese and veg can easily be switched about, I sometimes add new potatoes as I do here in this iteration. It is part quiche, part savoury cake and my three kids all love to eat it. Serve warm out of the oven, or sliced and packed and good to go.
INGREDIENTS
200g broccoli, cut into smallish and manageable sized florets
1 small red onion
5 small new potatoes, thinly sliced
2 tbsp olive oil, for frying
½ tbsp chopped rosemary leaves
2 garlic, finely chopped
4 medium eggs
120g plain flour
1½ tsp baking powder
200g feta cheese, crumbled
1 tbsp sesame seeds
Salt and black pepper, to taste
METHOD
Boil thinly sliced potatoes for around 3 - 4 mins, the add broccoli and boil for around 4 – 6 minutes, or until tender.
Peel the onion and take a couple of thin slices from the end, then finely dice the remainder of the onion.
Heat the oil in a pan over a moderate heat. Sweat the onions until soft and translucent. Add the garlic and rosemary towards the end of the cooking time and cook until fragrant. Leave to cool.
Prepare a 25cm round springform cake tin with greaseproof paper. Preheat the oven to 200C/400F/gas mark 6. In a bowl, whisk the eggs, add the feta, then add the flour, baking powder, salt and pepper and finally the cooled cooked vegetables.
Add the finished mix to the cake tin and arrange the onion rings on top. Bake for around 30 – 35 minutes, adding the sesame to the final 5 minutes of the cook time, cook until the cake is firm, golden in parts on top and a skewer comes clean.