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Broccoli Pie with Vendéen Jambon Blanc

I fell in love with this incredibly tasty broccoli pie from the very beginning but adding the beautiful Vendée (white) ham makes it extra special. It’s a lovely meal on it’s own, served with a salad in summer or with buttery mashed potatoes in fall/winter. With store-bought dough so inexpensive and readily available, it’s also super easy but of course you can make your own. If you’re intimidated making the roux, don’t worry. If you follow the recipe to the letter, you can’t go wrong. And if you wish to make it vegetarian, simply leave the ham and switch chicken broth with veg broth. Ingredients and preparation Broccoli Pie with Vendéen Jambon Blanc For up to 4 people Pâte brisée – 1 pie crust (or 2 because you can make it prettier by creating a lattice to cover the pie with) 750g of broccoli florets cooked for 3 minutes in …