Cauliflower quiche with Parmesan

Ingredients for 4 servings:

• 800 g cauliflower
• 150 g Parmesan, grated
• 4 eggs, size M
• e.g. salt and pepper
• 1 tbsp, heaped sour cream butter
• 4 tbsp breadcrumbs
• 1 m.-large zucchini
• 50 g garden herbs, mixed, frozen
• 50 ml olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 170 degrees Celsius (top/bottom heat). Grate the cauliflower. Mix the grated cauliflower with the Parmesan cheese and the eggs. This works best in a food processor. Season with salt and pepper. Butter a cast iron pan or casserole dish and then spread the breadcrumbs in it. Cut the zucchini into 5 mm thick slices. Add the cauliflower to the pan and spread evenly. Arrange the zucchini slices on top. Place in the oven for about 45 minutes (the batter should be lightly browned). Scatter the garden herbs over the top and drizzle with olive oil. Return to the oven for another 10 minutes. Tip: The quiche tastes best lukewarm.