Vegetarian mini quiche

What do you need?

Dough:

• 2 egg whites (or 60 g liquid egg whites)
• 25 g protein powder natural
• 25 g buckwheat flour
• 2 tsp bruschetta herbs
• 1 tsp rosemary
• 1 tsp baking powder
• salt and pepper butter, for greasing

Filling:

• 2 eggs
• 2 tbsp almond milk
• ½ zucchini (approx. 100 g)
• 50 g leek
• ½ onion
• 30 g broccoli florets
• 1 clove of garlic
• 40 g feta (10% fat)
• salt, pepper and herbs to taste
• also needed: blender or food processor, 2 quiche moulds

Preparation

1. Preheat the oven to 200°C.
2. Mix all ingredients for the dough in a blender or food processor until smooth. Grease the quiche molds and pour the batter into them. Place the molds in the oven for about 15 minutes until the dough is golden brown.
3. For the filling, beat the eggs with the almond milk in a bowl.
4. Cut the zucchini, leek, onion, broccoli, garlic and feta into small pieces and add them to the egg mixture. Stir well and season with salt and pepper.
5. After 15 minutes, remove the quiche molds with the dough from the oven. Pour in the filling and bake the quiches for another 30 minutes until the eggs have set.

Nutritional values