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Aggie
Three-cheese quiches with cauliflower bottom
That is another surprising quiche bottom: from cauliflower, Parmesan cheese and three-color quinoa.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the cauliflower into florets and grind them in the food processor until they are finely crumbled. Mix in the eggs, quinoa and cheese powder.
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Bold the quiche forms. Cover the bottoms and edges of the quiche forms with at least ½ cm of cauliflower mixture. Bake for about 20 minutes at the bottom of the oven until golden brown.
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Clean the bowl of the food processor. Grind ⅔ of garden peas, garlic, gorgonzola and ricotta to puree. Put the rest of the peas through.
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Take the quiche forms out of the oven. Fill with the pea mixture, put back and bake the quiches for about 15 minutes until done.
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Take the quiches out of the oven. Garnish with the arugula, drizzle with oil and serve.
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30 minMain disholive oil, onion, garlic, eggplant, tomato, olive, capers, oregano leaf, wholemeal spaghetti, Greek yoghurt, Parmesan cheese,wholegrain spaghetti with eggplant
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45 minMain dishmashed potatoes, onions, oil, Oriental, curry powder, cod fillet, orange, Greek yoghurt,fish dish with yogurt and orange
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40 minMain dishshell paste, garlic, fresh basil, lemon juice, extra virgin olive oil, tap water, bunch onion, tomato, mini mozzarella,pasta salad with tomato and mozzarella
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30 minSide dishMussels, root, celery, onion, leeks, coarsely ground pepper, Zeeland beer,the best of zealand: mussels
Nutrition
530Calories
Sodium20% DV480mg
Fat45% DV29g
Protein58% DV29g
Carbs11% DV34g
Fiber32% DV8g
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