Mini quiche com massa de grão-de-bico recheada com palmito e aspargos | Tempero de Família

cheese

🥗Healthier: nutritional yeast

💰Cheaper: tofu

Nutritional yeast adds a cheesy flavor while being lower in calories.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a subtle nutty flavor.

Soak 250-300 grams of chickpeas in water for about 12 hours.

Drain the chickpeas and rinse them with clean water.

In a pressure cooker, add the chickpeas and enough water to cover them by 2-3 fingers.

Cook the chickpeas for 15-20 minutes after the pressure is reached.

Prepare the filling by chopping onion, asparagus, and palmito.

In a skillet, heat a little olive oil and sauté the onion until translucent.

Add the asparagus and palmito to the skillet and lightly sauté them together.

In a blender, combine 2 eggs, 100 ml of cream, 1/4 cup of milk, a pinch of salt, black pepper, and nutmeg, and blend until smooth.

Process the cooked chickpeas with 2 tablespoons of olive oil, salt, and pepper until firm but smooth.

Place the chickpea mixture into small molds without greasing them.

Pre-bake the chickpea crust in the oven at 200°C for about 10 minutes, checking occasionally.

Remove the pre-baked crusts from the oven and fill them with the sautéed filling and the egg mixture.

Top with grated parmesan cheese and return to the oven at 180°C until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens