Vegetable quiche
Category: Side Dish
Preparation:
- Add all the ingredients for the dough to a mixing bowl and knead to a smooth dough using a food processor with the dough hook. Wrap the dough in foil and let it rest for 15 minutes.
- Clean and wash the broccoli, divide into florets, decant into a heat-resistant bowl and place on a rack in the steam oven. Set the steam function at 100 °C and steam the broccoli for 10 minutes.
- Wash the tomatoes, remove stalk and cut into quarters. Clean the mushrooms and cut in smaller pieces.
- Stir the cream, quark, cheese, egg and maize meal together in a bowl. Generously season to taste with the spices. Shred the steamed broccoli into smaller pieces, add to the sauce and mix together. Add tomatoes and mushrooms and fold in gently.
- Preheat the oven with the hot air function at 180 °C.
- Grease the baking tray and roll out the dough. Spread the broccoli-tomato-mushroom mixture on top of the dough, sprinkle with the chopped hazelnuts and place on a rack in the oven.
- Bake the quiche with the hot air function at 180 °C for about 25-30 minutes.
- Wash the rocket, pat dry and cut smaller.
- After baking, allow the quiche to cool slightly, garnish with rocket and serve.
Ingredients (for 1 metal tray - about 20 pieces):
For the dough:
200 g wholemeal spelt flour
200 g low-fat quark
80 g butter
1/2 tsp. sea salt
For the topping:
300 g broccoli
300 g cocktail tomatoes
100 g mushrooms
120 g cream
250 g low-fat quark
80 g Emmentaler, grated
1 egg
1 Tbsp maize meal
1/2 tsp sea salt
1 pinch freshly ground pepper
1 pinch coriander
40 g chopped hazelnuts
1 bundle rocket
Nutritional information:
Carbohydrates 177 g
Protein 125 g
Fat 184 g
Calories / bread units (BU):
Recipe 2,953 kcal
Serving 148 kcal
Serving 0.7 BU
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