Fennel Quiche Buxoro

Ingredients for 2 servings:

• 2 large fennel bulbs
• 1 root(s) parsley
• 30 g celeriac
• ½ tsp vegetable broth, granulated
• 200 ml water
• Corn, millet, buckwheat, amaranth, brown rice, 3 tbsp each
• 2 tbsp soy, crushed +
• 1 tbsp coriander, whole +
• 8 peppercorns +
• 1 chili pepper(s), grind red ones together
• ½ tbsp salt (seasoning salt)
• 400 g cottage cheese
• Mineral water, carbonated
• 200 g feta cheese
• 2 eggs
• Milk, up to 500 ml
• Cheese, medium-aged coarsely grated Gouda
• Oil (rapeseed oil)

Instructions

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

gluten-free / own recipe

Chop the vegetables into small pieces and cook in water with vegetable stock for about 12 minutes until soft. Mix the grains with the cottage cheese and a little carbonated mineral water; the dough should form a tight ball (almost a dumpling). Divide the mixture into two frying pans greased with oil and cover the bottom and sides halfway. Divide the drained vegetables (the stock is needed for the sauce) into the pans. Using an electric hand blender, chop the feta cheese and eggs, and if desired, seasoned salt, into the drained vegetable stock and top up with milk to about 500 ml. Pour over the vegetables. Sprinkle with coarsely grated Gouda cheese. Bake on the stovetop at level 1.5 of three possible levels for about 50 minutes. The edges of the dough should be slightly brown and the quiche should be able to shake (move back and forth) in the pan.