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December 9 2020
A delicious and original recipe for the cold winter evenings! Treat your guests with a wholesome tasty dinner, powered by Fruit Forest!
Needed for 1 quiche:
1 quiche tin ø28 cm
2 tablespoons butter
2 tablespoons baking oil
3 parsnips (300 gr), peeled and cut into small dices
2 carrots (200 gr), peeled and cut into small dices
4 tablespoons Fruit Forest Sweetening Syrup
1 roll quiche dough ø32 cm
100 gr. bread-crumbs
200 gr. grated cheese
2 pre-cooked potatoes, peeled and cut into small dices
1 egg (or a vegan egg replacer)
200 ml cream
50 ml milk (or soy / oat milk)
2 tablespoons parsley, chopped
50 gr walnuts
Preheat oven to 200˚C. Grease a quiche tin with butter.
Preheat the oil in a baking pan and bake the parsnips and carrot for 5 minutes. Turn off the heat, add 3 tablespoons of Sweetening Syrup, stir well, and set aside.
Roll out the quiche dough and line the quiche tin with it.
Mix the bread-crumbs with 150 grams of cheese and use half of this to cover the base of the quiche.
Spread out the potato dices over the bottom. Add the parsnips and carrots on top of them.
Mix the egg, cream, milk and parsley together. Season with salt and pepper. Poor this evenly over the vegetables. Sprinkle the rest of the bread-crumbs and cheese mixture on top, add the last 50 grams of cheese on top and finish it with some walnuts.
Bake in the middle of the oven for 45 minutes or until golden brown. To prevent the walnuts from burning, cover the top of the quiche with aluminum foil after 30 minutes. Serve the quiche while it’s still warm.
If you like an extra crispy crust, blind bake the quiche crust, before adding the filling.
Enjoy and share the share the result! #fruitforestBack to blog