Broccoli and ham torte

It's scrumptious and delicious, with a creamy sauce made of eggs, Parmesan and cream. We particularly enjoy this sauce with liquefied almost-cooked egg in many other savory tarts. Quite consistent with a fresh green side given by the broccoli and chives. Nice for both cold and warm days. 

Ingredients (serves 4):

• 400 g broccoli florets
• 1/2 teaspoon granulated garlic (garlic powder)
• 250 g flour
• 125 g butter
• 5 eggs
• 3-5 potatoes
• pinch of sugar
• salt and pepper
• 50 g Parmesan
• 100 g low-fat ham
• white pepper
• 125 ml cream
• 15 g chives

Preheat the oven at 200 degrees C.

Boil the potatoes for 30-40 minutes:

Clean the broccoli florets (or separate them from the main stem):

Then, put 500 ml salted water to boil, add the powder garlic and the broccoli and boil for 5 minutes:

Put one egg, the flour and butter, a pinch of sugar and one of salt into a mixing bowl:

Mix it into a dry-ish dough:

Coat the walls of a torte tin (ours had a 26 cm diameter) with it:

Put it in the oven and bake for 10 minutes. 

Put the remaining eggs in a bowl:

Lightly beat them, then add salt, pepper, the cream and grated Parmesan:

Take the torte shell out of the oven, peel the boiled potatoes, slice them and add to the torte:

Add the broccoli and finely chopped ham:

Add the egg-cream mixture:

Put it back in the oven and bake for 20 minutes. Take it out:

Add the chopped chives on top and you're done. Dig in!