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Chickpea Quiche with Cod
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
12 servings
Giselle dantas
@giselledantax- Ingredients
- Recipe
- Chickpeas250 g
- Rice Flour50 g
- Egg2 unit(s)
- Olive50 g
- Sunflower oil50 ml
- Sour cream200 ml
- Desalted and Shredded Codfish240 g
- Salt1 to taste
- Black pepper1 to taste
- Green smell1 to taste
- Garlic1 teaspoon
- Onion3 tablespoon
- Olive oil2 tablespoon
- Start by cooking the chickpeas under pressure with a little salt for about 35 minutes (soaking the chickpeas the day before makes it easier)
- Drain the cooked beans and blend in a food processor until finely ground.
- Combine rice flour and oil. Your quiche dough will be ready.
- Sauté the garlic and onion with the olive oil and then add the shredded and desalted cod (I used frozen), add salt, pepper and green smell to taste.
- Beat the eggs and cream with a whisk with a pinch of salt.
- To assemble the quiches: Start by dividing the dough into 12 parts of about 50g each and fill the bottom of the molds (I used a 100ml pie)
- Divide the cod between the 12 molds and then pour the cream and egg mixture all the way to the top.
- Decorate with olives and bake for about 35 minutes.
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