Broccoli and french mustard quiche

Since I had a broccoli to cook, I planed to bake a quiche. For me, quiche is always a good way to give a fun twist to a pretty dull vegetable.

 

Quick quiche with broccoli and french mustard

 

Take a good quantity of shortcrust and bake it for 15 minutes in a preheated oven. Steam a whole broccoli. In a bowl, whip together 250 g of mascarpone, 3 eggs, 1 heaped tbsp of wholegrain mustard and 1 tsp of french mustard.

Put the brocoli on the shortcrust, fill in with the mixed mascarpone and add 1 or 2 tbsp of gomasio.

Bake for 30 to 45 minutes at 175 °C, let it cool at little and enjoy!

What do you think about this recipe? Are you going to do it? If you’re looking for an healthier alternative, try to substitute mascarpone with the same amount of ricotta!

Oats, dried figs and almond porridge

Porridge aux figues et amandesI have a complicated relationship with oats. When I was a child, I used to think that oats was good enough to feed horses and I wouldn’t eat this. Then I discovered Internet, food blogs and british and american chefs. At that point, I realized that people were really fond of oatmeal/porridge, which seemed to be the best thing you could have for breakfast.

When I was in Yosemite Park, I worked up the courage to try some at the « as-you-can-eat » breakfast buffet. I was a mistake and no sugar could improve this tastless thing.

I tried again in Las Vegas, same result. It’s me or the oatmeal (or porridge), I thought.

Back in France, I saw this wonderful post. How cute is it! Such a cute thing could only taste good, right? So I tried to cook oatmeal by myself and see what happens. Since then, I cook oatmeal almost every weekend. Sometimes with almonds, halzenuts, or walnuts, sometimes with bananas, pears, dried figs or whatever comes to my mind…

Quick porridge (which still takes time because you have to stir it)

For 2 people

In a saucepan on medium heat, warm up 2 cups of oat milk (or rice milk, dairy milk, soy milk…). Then, add 8 tbsps of oats, rice flakes, 5 cereals untoasted flakes. When the preparation gets thicker, pour it back in the cups and add:

– fresh or dried fruit

– nuts

– seeds (poppy, sesame, sunflower, pumpkin…)

– a little bit of honey or agave sirup

If you want to, let the creativity speak and add to your oatmeal a bit of cocoa or toasted halzenuts.

To drink: it’s breakfast time, so I think coffee or tea is the best choice.

Do you like this recipe? You have porridge everyday? Let’s talk about it in the comments!

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Although my parisian kitchen is quite tiny, it’s a place where I can express and enjoy all my foodie creativity! La petite cuisine is a cookbook, an explorer of food trends and a place to share about the pleasure of cooking. I do like to face cooking challenges and to tell you about my discoveries and travels.

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Enjoy!