This low-protein herb quiche with green asparagus is a delicious and nutritious meal suitable for people following a low-protein diet. Enjoy it as a main dish, side dish or even as a cold dish for a picnic!
Ingredients
6 people
- 1 pack of puff pastry (Valpi Bio)
- 1/2 bunch of green asparagus
- 1 Spring onion
- 6 cherry tomatoes
- 25g Egg substitute (=8 teaspoons) (Orgran)
- 150ml of water (=10 tablespoons)
- 1/2 bunch of chervil
- 1/3 plant tarragon
- 1/3 plant of dill
- ½ level tablespoon of vegetable broth powder (Tellofix Gold)
MATERIAL
- Oven
- Cake mold
- Baking paper
- Rice, for blind baking (Dried chickpeas, dried beans… can also be used)
- Knife and cutting board
- Cooking pot
- Bowl
Preparation
- Preheat the oven to 200°C.
- Mix the olives with basil, olive oil and some salt and pepper to make an olive tapenade.
- Slice the tomatoes. Cut the artichokes into quarters.
- Cut out rounds from the pizza crust using a glass. Cut rounds out of 1 pack of Taranis cheese with that glass. Top the pizza bases with a layer of olive tapenade, a round of cheese, a slice of tomato and the artichokes.
- Cut the ciabatta rolls in half lengthwise. Top the ciabatta rolls with a layer of olive tapenade, a piece of cheese the size of the ciabatta, a slice of tomato and some artichokes.
- Bake both for 15 minutes in the oven
Source: Revogan
Tips
– You can use almost any kind of herbs for this dish: parsley, chervil, tarragon, dill, chives, basil, fennel greens, thyme…
– You can also use white asparagus for this dish. White asparagus does need to be peeled well first. The cooking time is also a little longer (5-8 minutes)