Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 500grams cauliflower florets
- 1 large zucchini, coarsley grated
- 1teaspoons paprika
- 1/3 cup parmesan
- 1 pinch pepper (for seasoning)
- 1/2 cup quinoa
- 1 cup water
- 8 eggs
- 2tablespoons chives, chopped
- mixed salad leaves (to serve)
- 1 pinch sea salt ground (to taste)
- 100grams leg ham, diced
Method
Step 1 of 6
Preheat oven to 180°C. Lightly grease a 20 x 30cm baking tin and line base with baking paper.
Step 2 of 6
Rinse quinoa and combine with water in a small saucepan. Bring to the boil, reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat, set aside to cool.
Step 3 of 6
Cook cauliflower florets in a large saucepan of boiling water for about 5-6 minutes until tender. Drain. Return to saucepan and mash, keeping some texture. Set aside to cool.
Step 4 of 6
Whisk eggs together in a large bowl. Dice leg ham and stir into eggs with quinoa, cauliflower, grated zucchini, finely grated parmesan, chopped chives and paprika. Season with salt and pepper.
Step 5 of 6
Pour mixture into prepared tin, sprinkle with 2 tbs extra parmesan. Bake for 30 minutes or until filling is set, puffed and golden. Set aside to cool slightly.
Step 6 of 6
Remove from tin, cut into squares. Serve with mixed salad leaves.
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