Agretti quiche {without milk}

On reste avec les agretti pour cette recette, si vous vous souvenez bien je vous avais déjà proposé des pâtes aux agretti ! Alors hop c’est parti pour la quiche aux agretti, une version de quiche tout légumes et avec quelques graines de nigelle côté épices. Les agretti on tellement été une découverte incroyable chez nous, que j’ai maintenant envie de les cuisiner de mille manières différentes ! I love the crunchy side of the agretti and their taste that recalls the spinach. Before telling you that this quiche pleased everyone when clearly I would not have bet on it so next step to make them love zucchini !!!!

A simple recipe that makes its little effect,

Thanks to the dough bands on top of the quiche, I love doing this, It's my little Bree Van der Camp side (If you have the Ref !!!) ! If you have no agretti on hand, This quiche is perfect with spinach, fresh salicorns or chard, In short, do as you feel it will be perfect ! Good start to summer and see you soon !

AGRETTIS quiche

POUR 6 PEOPLE

1 Bouquet of Agrettis
3 eggs
40 cl of vegetable cream (here soy)
1 oil spoon
1 tablespoon of nigella seeds
you sell and pepper
olive oil

FOR THE DOUGH

250 g of flour
50 cl d’huile
110 ml of water
5 g de sel

Prepare the dough by mixing all the ingredients together. Roll out the dough on 4 mm, Crush and keep the rest of the dough to make the top of the quiche.
Brown the aggretti in a pan with a drizzle of olive oil during 3 minutes on high heat, Season and arrange on the bottom of the dough.
Preheat the oven to 180°.
Beat the eggs then add the cream and oil then season.
Pour the apparatus over the agretti.
With the rest of the dough form strips then arrange them in grid on the quiche.
Finally sprinkle with nigel seeds.
Bake 25-30 minutes.