Bottomless Quiche with Cauliflower
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 head cauliflower
- Salt water
- 4 egg (s)
- 200 g ricotta
- 200 g yourt (3.8% fat)
- 100 g cream cheese
- 4 tablespoon parmesan, grated
- 3 tablespoon powder (milk protein powder, slightly heaped )
- 3 tablespoon wheat gluten, finely ground (slightly heaped )
- 2 teaspoon, heaped onion powder
- 1 teaspoon, leveled garlic powder
- 1 tablespoon vegetable stock, grained
- salt and pepper
- Parmesan for gratin
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the cauliflower into florets and cook in salted water until it is firm to the bite (cooked in the pan or in the oven). Mix all other ingredients into a homogeneous mass and season with salt and pepper to taste.
- In the pan (coated, with a lid), spread the cauliflower on the bottom of the pan, pour the cream over it. Put a lid on the pan and let the egg mixture slowly set over a low heat.
- After about 5 minutes, carefully lift the base in places with a spatula and let the cream run in, put the lid back on and let it set for another five minutes.
- For preparation in the oven, preheat it to 200 ° C top / bottom heat. Grease a springform pan and spread the cauliflower in it. Pour the cream on top and sprinkle with a little parmesan. Bake for about 15-20 minutes.
- It also tastes very tasty if you add small meatballs and other vegetables (e.g. carrots, peas, broccoli, etc.) to the cauliflower.
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