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Rhubarb and Coconut Quiche

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Rhubarb and Coconut Quiche

The perfect rhubarb and coconut quiche recipe with a picture and simple step-by-step instructions.

  • 1 piece Cake batter from the refrigerated shelf
  • 60 gr Coconut flakes
  • 600 g Freshly prepared rhubarb
  • 0,5 Packet Custard for cooking
  • 250 gr Lowfat quark
  • 1 dl Cream
  • 200 g Sugar
  • 1 piece Free range egg
  • 1 dl Milk
  1. Prick the cake batter well with a fork and spread the coconut flakes on top
  2. Let the armed rhubarb and sugar steep briefly and spread on top
  3. Preheat the oven to 190 degrees and bake the quiche for about 20 minutes WITHOUT a topping
  4. In the meantime, make the topping of low-fat quark, cream, milk, egg and vanilla puding if you like it sweet, you can add a little sugar.
  5. Take the quiche out of the oven and spread the glaze over it and bake for another 20 minutes at 200 degrees
  6. For whipped cream lovers, a cherry on top is just the thing.
Dinner
European
rhubarb and coconut quiche

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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