Asparagus quiche

Ingredients for 1 servings:

• 125 g asparagus, white
• 125 g asparagus, green
• 200 g sour cream
• 3 medium-sized eggs (or 4 small ones)
• 150 g broccoli
• 300 g flour (chickpea flour)
• 150 g margarine
• 12 walnuts
• 8 tomatoes (cocktail tomatoes)
• 100 g Parmesan
• Salt
• pepper
• nutmeg
• olive oil
• 2 tbsp water, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without wheat flour – food combining: protein – South Beach phase I

Knead the chickpea flour with the margarine, 2 tablespoons of cold water, and 1 teaspoon of salt. Wrap in cling film and refrigerate for about 1/2 hour. In the meantime, peel the asparagus and cut into short pieces. Sear them in a little olive oil and season with salt, then remove from the heat. Trim the broccoli and blanch it in a little salted water. Then rinse and drain. Roll out the dough and line a quiche dish or springform pan with it, forming a rim. Bake the base in a preheated oven at 180°C for about 10 minutes without adding any toppings. Then top the base with the vegetables. Whisk the eggs with the sour cream, season with salt, pepper, and nutmeg, and pour over the vegetables. Distribute the walnuts and cherry tomatoes over the quiche. Bake the entire quiche for another 20-25 minutes in a preheated oven at 180°C. Sprinkle with Parmesan shavings before serving.