Coconut and cauliflower quiche
Ingredients:
100 g rice flour
50 g hazelnut flour
70 g of rye flour
60 g of coconut butter
4-5 tablespoons grapeseed oil
1 egg
½ cup frozen peas
200 to 300 g cauliflower
1 carrot, diced
200 ml coconut cream
150 g fresh goat cheese
1 pinch of nutmeg and ground coriander
2-3 eggs
Fresh parsley and dill
50 g prosciutto
1 teaspoon dried chives
Black pepper and salt
Preparation:
Mix all dry ingredients for the dough in a bowl. Add the coconut cream (mine was thick as butter) and make buttered crumbs. Then weld it all with the egg, oil and possibly some water. Normally, this should lead to a smooth dough.
Roll out the dough on a baking sheet to a width of 2-3 cm larger than the quiche baking dish. Place the dough in it and line it well. Prick with a fork and store in the refrigerator.
Blanch the cauliflower, peas and carrot cubes for 15 minutes in salted water. Then drain. Beat the coconut cream with the goat cheese and eggs. Adjust the seasoning, add the spices.
Spread the vegetables on the dough. Pour the cream and smooth. Tuck pieces of prosciutto in the mixture. Sprinkle with dried or frensh chives. Pepper.
Bake the quiche at 180°C. Cook until nicely golden. In my oven, it took almost 70 minutes. Normally, 50 minutes should suffice.