Three-cheese quiches with cauliflower bottom

Name: three-cheese quiches with cauliflower bottom
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 300 g baking flour; 2 medium sized egg; 140 g 3 color quinoa; 90 g Parmigiano Reggiano powder; 300 g frozen garden peas; 2 toe garlic; 100 g gorgonzola bluefruit cheese 48 pack of approx. 205 g; 200 g ricotta; 40 g arugula; 2 el olive oil fresh lemon

That is another surprising quiche bottom: from cauliflower, Parmesan cheese and three-color quinoa.

Ingredients

Kitchen Stuff

1 food processor
4 quiche mold (Ø 12 cm)

Directions

Preheat the oven to 200 ° C.
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.
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.
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.
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.
Take the quiches out of the oven. Garnish with the arugula, drizzle with oil and serve.