VEGETABLES: This is a nice flan to go with a toss salad for lunch, or as a good addition to a buffet table.

BRIE & BROCCOLI FLAN:

pastry:

    2 ¼ cups all purpose flour                            

    ½ tsp. salt

    5 oz. cold butter cut into cubes                    

    1 egg yolk

    3-4 tbsp. ice water

filling:

    ½ lb. broccoli, cut into large bunches                       

    6 oz. brie cheese, white rind removed

    2 tbsp. 10% cream                                      

    3 eggs, beaten

    2 tbsp. chopped parsley                               

    salt and pepper to taste

Put flour and salt in the work bowl of the food processor fitted with steel blade. Pulse on/off to mix. Add butter into bowl and process until mixture resembles coarse meal. Beat egg yolk with ice water and add to flour mixture through the feed tube, with machine running. Pulse on/off a few times until dough is just starting to come together. Do not over process. Turn dough out and work into a ball, flatter ball out to a large circle. Wrap in waxed paper and refrigerate 30 minutes.

Roll dough out to fit a 9-inch flan case. Prick base with a fork. Chill for 15 minutes.

Preheat oven to 375 degrees F.

Bring a large pot of slightly salted water to a boil over high heat. Blanch broccoli for 3-4 minutes or until softened. Drain. Chop roughly into bite-size pieces. Add salt and pepper to taste. Set aside.

Break cheese into pieces and place in a heat-proof bowl set in a pot of simmering water. Heat gently until melted. Remove from heat. Beat together eggs and cream and add to the melted cheese. Stir in parsley and season with salt and pepper. Arrange broccoli pieces in the flan case. Pour in cheese and egg mixture.

Bake 30-40 minutes or until lightly brown and set.