Butternut Quiche
Ingredients (for 4 people)
- 300g of butternut
- 6 Columbus eggs
- 40 ml olive oil
- 1 teaspoon of duck fat
- 125ml soy milk
- 1 tablespoon of tandoori spice or ras el hanout
- 1 teaspoon of turmeric
- ½ teaspoon of ginger
- 1 onion
- 250g leeks
- 150g mushrooms
Preparation
- Heat the olive oil in a pan and sauté the finely diced butternut and chopped onion over low heat.
- In a second pan, brown the mushrooms and sliced leeks with the teaspoon of duck fat.
- In a bowl, beat the eggs, add the milk, spices and the cooled mushroom-leek mixture.
- In a baking dish (pie-shaped) place the butternut first and then the egg-vegetable mixture.
- Bake in a preheated oven at 180 ° C for 25 to 30 minutes.
- Enjoy this recipe with a spinach salad or a portion of cooked vegetables served cold and seasoned with a vinaigrette.
- Bon appétit!
Dietician Recipe
Emilie Sevrin – Dietetician
