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Adriander
Broccoli quiche with pine nuts
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Ingredients
Directions
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Grind the broccoli finely in a food processor.
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Mix the eggs with the whipped cream, basil and goat cheese and season with salt and pepper.
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Stir in the broccoli and sun-dried tomatoes with this cream mixture.
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Line the mold with the dough and press the slices together well.
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Pour the filling onto the dough and sprinkle with the pine nuts.
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Fry the quiche in the oven for about 40 minutes until golden brown and done.
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Cover the oven dish with aluminum foil if the pine nuts turn too brown.
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Nutrition
595Calories
Fat48% DV31g
Protein54% DV27g
Carbs15% DV46g
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