Share
Chickpea quiche with ricotta and leek filling
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Nanda
@nandacastelobranco- Ingredients
- Recipe
- Cooked Chickpeas2 cup
- Oat flour4 tablespoon
- Filtered water1/4 cup
- Chia1 tablespoon
- Golden Flaxseed1 tablespoon
- Sea salt1 teaspoon
- Olive oil4 tablespoon
- Garlic2 unit(s)
- Salt-free ricotta200 g
- Leek1/2 unit(s)
- Onion1/2 unit(s)
- Fresh cream2 tablespoon
- Grated Parmesan Cheese25 g
- Salt and pepper to taste
- Cherry Tomatoes8 unit(s)
- For the dough, process the cooked chickpeas, oatmeal, water, chia, golden flaxseeds, salt, olive oil and garlic in a food processor. Then, spread this dough in a removable shape greased with coconut oil. Bake at 180 degrees preheated for 10/15 min to pre-bake!
- While the pasta is baking, make the sauce: Saute the leek in olive oil along with the onion. Reserve. Mash the ricotta with a fork and mix in the leek, sour cream, parmesan, salt and pepper.
- Mounting: After the pre-baked dough, spread the stuffing over it, garnish with tomatoes and return to the oven for another 15 minutes. Serve it hot!
Did you like this recipe?
You may also like
saturday lunch
Pudding
Low Carb Zucchini Spaghetti
By
Creamy rice