FRIJE

Name: Carrot and Coconut Quiche
Cook time: 30 min
Yield: 6 servings
Ingredients: 100 g of shallot; 900 g of carrot; 150 g of carrot; 2 g of coriander seed; 40 g of olive oil; 10 g of olive oil; 4 g of salt; 5 g of salt; 100 g of orange juice; 100 g of chicken stock; 120 g of coconut milk; 30 g of flour; 2 egg; 300 g of curd cheese; 1 pinch of ground cumin; 1 pinch of pepper; 4 stalk of fresh coriander; 20 g of pine nut; 20 g of pumpkin seed; 20 g of sunflower seed; 1 pinch of flower of salt; 1 teaspoon of cumin seed

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Carrot and Coconut Quiche

Quiche Public

Course: Main course

Preparation time: 0 minutes

Cooking time: 30 minutes

Cost per serving: 0,92 €

Energy: 400 kcal / serving

Instructions

1. Step 1
Slice the shallots and carrots using a compact mandoline.
Crush the coriander seeds using a spice grinder and zest the orange using a double grater.
Sauté the sliced carrots and shallots in olive oil with coriander, salt, and cumin for 5 minutes.
Add orange juice, reconstituted chicken stock, and orange zest.
Cook over high heat until the liquid is evaporated.
Set aside and let cool.
2. Step 2
Preheat your oven to 180°C (350°F).
Place the 6 large round molds FP2777 on the perforated baking sheet MA400300.
In a mixing bowl, whisk together coconut milk and flour.
Add eggs, drained cottage cheese, salt, and a pinch of ground cumin.
Whisk everything together.
Add carrots, pepper, and coriander leaves.
Pour the mixture into the molds and sprinkle the seeds on top.
Bake for 25 minutes at 180°C (350°F).
Let it rest for 20 minutes before unmolding.
3. Step 3
Slice the carrot using a mandoline. Sear it in olive oil for 2 minutes over high heat with salt, ground pepper, and cumin. Spread them on the quiches and sprinkle with coriander.