Name: Quiche with broccoli & sun dried tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 50 ml Almond milk; 1 hand Walnuts; 3 pieces Egg; to taste Celtic sea salt; to taste Black pepper; 1 Tbsp Coconut oil (melted); 1⁄2 piece Red pepper (sweet); 1⁄2 piece Broccoli; 3 pieces Sun dried tomatoes; 50 g Goat cheese; 1⁄2 tsp Sambal

Nuts

Nightshade

Lactose

Chicken egg

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Cakevorm (20 cm)

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Quiche with broccoli & sun dried tomatoes

 Preheat the oven to 180 degrees Celsius and grease an oven dish (quiche shape) with the coconut oil. 

 Cut the broccoli, red pepper and sun-dried tomatoes into pieces. Divide the broccoli and red pepper over the bottom of the quiche pan. 

 Crumble the walnuts over the broccoli and pepper. 

 Beat the eggs in a large bowl. Mix the goat cheese, sun-dried tomatoes, (vegetable) milk, sambal and salt and pepper into the eggs. 

 Divide the egg mixture over the vegetables and place in the preheated oven for about 30 minutes. The oven time may vary slightly per oven, so before you cut the quiche, check whether it is cooked by pricking it with a fork. When the egg has set and the vegetables are soft, it is ready. 

Quiche with broccoli & sun dried tomatoes

Quiche with broccoli & sun dried tomatoes

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