Who says that a vegetable quiche is going out of fashion? Quite the opposite is the case! How about a flower and sprouts quiche? A touch of basil and spices makes it spicy and the nuts give it that certain bite. Tone in tone is fashionable, right? Well, green in green looks good, the Chef’s Handyman team agrees.
Cauliflower and Brussels Sprouts Quiche
For the quiche for 2 people, cook cauliflower and Brussels sprouts in a steamer or cook them until soft in salted water. Take out and let it cool down.
Sprinkle the ready made cake batter with grated hazelnuts. Spread the cauliflower/Brussels sprouts on the tray.
Combine 2-3 eggs, 8 tbsp. basil paste according to recipe with a pinch of salt and pepper. Add 6 tablespoons grated Parmesan cheese. Spread over the vegetables. Put 2-3 tbsp on the side. If you don’t want to make the pesto yourself, you can also use purchased ones.
Bake the quiche in a preheated oven at 200°C for about 40 minutes, remove and let it cool down. Place 2 tbsp. pesto in the middle. Garnish with coarsely ground nuts and parsley. Serve lukewarm with salad.
Shopping list for 2 persons, 1 ready made cake batter in a bowl (ready to bake), 1 cauliflower, 400 g Brussels sprouts, 1/2 cup grated almonds or hazelnuts, 1/2 cup hazelnuts, 1 bunch of parsley, 2-3 eggs, 1/2 cup grated parmesan, salt, pepper, For the pesto, 2 bunch basil, 4 tablespoons olive oil, 1/2 cup walnuts, a dash chili flakes, 1 clove garlic, 1/2 cup grated parmesan.
The Chef’s Handyman team wishes you a good appetite.