Sometimes it just happens… you open up a magazine and see a recipe that you instantly know you have to make. This happened to me with these little quiches I saw in the Allerhande magazine, from one of the large Dutch supermarket chains. They looked so much like springtime to me, that I know I wanted to eat them that same evening!
Each of these little ones contains 160 grams of vegetables, which I think is super. What is the secret??? … Use cauliflower for the crust! The mix with 3-color quinoa for the crunch and parmesan cheese for the taste makes them irresistible!
The filling of peas, which by the way I think are always a good idea, and rocket, combines really well with the soft and creamy structure of the ricotta and the more heavy taste of gorgonzola. Not a big fan of blue cheese? Just use a soft cheese you do like, it is as easy as that.
And if it was not for me, I had to change the recipe a little bit… I had to add some lemon zest for from extra freshness!
What is really nice is that these little green beauties are made in 1 person quiche tins / forms, which is a great way to serve them. If you do not them, no worries, you can make it as a large quiche as well.
Who will you impress with these green quiches?
green quiche with cauliflower crust
quiche with peas, rocket, ricotta and gorgonzola with a crust of cauliflower, quinoa and parmesan cheese
Ingredients
crust
- 300 gr cauliflower
- 50 gr quinoa
- 45 gr red quinoa
- 45 gr black quinoa
- 80 gr parmesan cheese powder
- 1 pinch pepper
- 1 pinch salt
filling
- 300 gr peas
- 10 gr garlic 2 cloves
- 200 gr ricotta
- 100 gr gorgonzola
- 20 gr rocket
- 3 sprigs flat leaf parsley
- 1 tsp lemon zest zest of 1/2 lemon
- 1 pinch pepper
- 1 pinch salt
garnish
- 20 gr rocket
- 2 tsp olive oil
- 1 tbsp micro greens
Instructions
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preheat the oven to 180 degrees Celcius fan-mode
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cut the cauliflower in small florets and process in your food processor until it has a couscous like structure
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mix the cauliflower with the quinoa (raw), egg and parmesan cheese until well combined
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grease your quiche forms (12 cm diameter) and put 1/4 of the mixture in each of them. Press with your hands until you have coved the bottom and sides with minimally 1/2 cm of the mixture. It should be around 2 cm high on the sides
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pre-bake them in the oven for 20 minutes. Make sure you put then in the lowest position in the oven
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in the meantime process 200 grams of the peas, with the rocket, gorgonzola, ricotta, parsley, garlic, lemon zest, pepper and salt, until you have a nice and creamy puree. Stir in the rest of the peas
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take the quiches out of the oven and fill each of them with 1/4 of the pea-mixture. Put back in the oven for another 10 to 15 minutes
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garnish with rocket and micro greens and sprinkle some olive oil on top
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