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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
176: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
1 round quiche or cake base
(about 32 cm in diameter)
100 g Sandwich Slices, Passione [Order No: 162]
250 g potatoes, boiled and peeled
½ teaspoon herb salt
½ teaspoon garlic granules
250 g green asparagus
120 g spinach, deep-frozen
1-2 pinches nutmeg
For the Filling:
200 g plant-based milk (e.g. oat drink)
200 g Water
1 teaspoon herb salt
2 tablespoons yeast flakes
2 tablespoons almond nut butter [Order No: 301]
2 heaped tablespoons cornstarch (e.g. Maizena)
½ teaspoon salt [Order No: 305]
¼ teaspoon black pepper
1 teaspoon lemon juice
For the topping:
100 g No-Muh, Sauce [Order No: 409]
Treat yourself with Vegusto: Recipe No. 176
A queen of quiches: Tender green asparagus, leaf spinach, grated potatoes and Sandwich Slices, Passione! A heavenly quartet!
Ingredients for 3 Servings
1 round quiche or cake base
(about 32 cm in diameter)
100 g Sandwich Slices, Passione [Order No: 162]
250 g potatoes, boiled and peeled
½ teaspoon herb salt
½ teaspoon garlic granules
250 g green asparagus
120 g spinach, deep-frozen
1-2 pinches nutmeg
For the Filling:
200 g plant-based milk (e.g. oat drink)
200 g Water
1 teaspoon herb salt
2 tablespoons yeast flakes
2 tablespoons almond nut butter [Order No: 301]
2 heaped tablespoons cornstarch (e.g. Maizena)
½ teaspoon salt [Order No: 305]
¼ teaspoon black pepper
1 teaspoon lemon juice
For the topping:
100 g No-Muh, Sauce [Order No: 409]
Preparation
Lay the Sandwich Slices on the pastry base.
Peel the potatoes and cook in salted water for 15-20 minutes. Grate the cooled potatoes onto the veggie slices with a potato grater. Spread well and season with the herb salt and garlic.
Prepare the asparagus by cutting them into pieces 3-4 cm in length and boiling in salted water for about 4 minutes or until al dente.
Thaw the frozen spinach (e.g. by placing it in a freezer bag in a bowl of hot water).Season the spinach with the nutmeg.
To make the filling, mix all the ingredients in a deep container using a blender.
Spread the spinach and asparagus on the grated potatoes.
Pour the filling on the vegetables.
Cut the casing of the No-Muh, Sauce with scissors near a clip. Press the sauce out and spread it on the filling.
Bake the quiche in a preheated oven at 220° C, on the bottom shelf, with top and bottom heat, for 45 minutes.
Allow the baked spring quiche to cool for 15-30 minutes (this will allow the quiche to become firm) and serve lukewarm.
