Sausage and turnip greens quiche

Ingredients

For 1 serving

• Shortcrust pastry45 g
• Broccoli rabe200 g
• Italian sausage60 g
• Eggs1
• Reduced-fat milk50 ml
• Garlic1 clove
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Put a pan of water on to boil and preheat the oven to 180 °C (conventional). Clean the turnip tops, keeping the tender leaves and florets and discarding the tough stalks; wash them well.
2. When the water boils, salt it and cook the greens for 5 minutes, until tender; drain, squeeze and chop roughly.
3. Remove the sausage skin and crumble the meat. Brown it in a frying pan over medium heat with the crushed garlic and the chilli for 5 minutes, until golden; add the greens and sauté for 3 minutes, then remove the garlic.
4. Line a 12 cm tin with the shortcrust pastry, trim the edges, prick the base and fill it with the mixture.
5. Beat the egg with the milk and a little salt (the sausage is already salty) and pour it into the case.
6. Bake at 180 °C for 25 minutes, until the custard is set and the pastry golden. Let it cool for 5 minutes before unmoulding.