Millet Quiche

(*) for a lightly greased casserole dish of 24 cm ø warm butter in a frying pan. Sauté the leek. Add curry, steam until the leek has collapsed a little. Add millet, steam briefly. Pour in vegetable broth, simmer with lid on low heat for about twenty minutes, stirring occasionally. Cool the mixture a little bit.

Add the egg and 2/3 of the grated Parmesan to the mixture, season with a little nutmeg and salt, pour into the mold, smooth. Sprinkle with hazelnuts and remaining Parmesan.

Bake: fifteen min. in the middle of the oven heated to 200 °C.

Prepare: Cook quiche ready for oven the day before and set aside to cool with lid closed. To bake, place quiche in cold oven.

Tips * Instead of millet, use barley, grain meal or long-grain rice.

* Even easier: do not bake millet, bring to the table without egg as hirsotto.

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