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Quiche with chickpea dough

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Quiche with chickpea dough

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

1 servings

Silvia Helena

@receitasitape
  • Ingredients
  • Recipe
  • Chickpeas300 g
  • Olive oil2 tablespoon
  • Salt to taste
  • Whole wheat flour or oat bran2 tablespoon
  • Heart of palm or endive or leek to taste
  • Eggs2 unit(s)
  • Canned cream1 unit(s)
  • Salt, black pepper and nutmeg to taste
  • Onion1 unit(s)
  • Garlic to taste
  • Parmesan100 g
  • Cherry Tomatoes to taste
  1. Start by soaking the chickpeas overnight, then pressure cook the chickpeas for 15 minutes. Once cooked, drain well and take the beans to the processor with the oil, flour or bran and a pinch of salt, beat until it becomes a homogeneous mass. Line a removable bottom roast with the dough and bake at 200 degrees for 10 minutes.
  2. The filling is at your discretion, it can be made with hearts of palm, escarole or leek. This one in the photo is escarole! Sauté a bunch of chopped escarole in a drizzle of olive oil with garlic and onion, add salt and pepper to taste. Allow to cool and place over the pre-baked dough.
  3. For topping with the help of a fue, beat the two whole eggs with the cream, with half of the grated Parmesan and salt, black pepper and nutmeg to taste. Place this mixture on top of the escarole and finish by sprinkling the rest of the Parmesan and garnish with cherry tomatoes and basil leaves.
  4. Bake at 200 degrees for about 30 minutes or until parmesan is browned.

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