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These vegetable puddings or muffins are easy to carry for your office snack or lunch, a picnic or a light lunch at home. This preparation can be made with vegetables and aromatic herbs.
- Preparation time
- 10 min
- Cooking time
- 30 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Appetizers
Loaf
Starters
Hot Starters
Cold Starters
Breakfast
- Posted by
- Posted on
- Thursday April 26th, 2018
Ingredients
- single cream
- 12 centiliters
- Eggs
- 4
- Small tomato
- 2
- Zucchini
- 2
- Medium size onion
- 1
- Grated Gruyère cheese
- 60 grams
- corn or potato starch (maïzena)
- 2 tablespoons
- salt and pepper
- Mix the eggs and cream.
- Next add onion, tomato, zucchini (cut in small pieces) and grated cheese.
- Finally, add the cornstarch, salt and pepper.
- Pour into pudding molds or muffins or loaf pans and bake at 180 °C (350° F) for 30 minutes..
- Preparation time
- 10 min
- Cooking time
- 30 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Appetizers
Loaf
Starters
Hot Starters
Cold Starters
Breakfast
- Posted by
- Posted on
- Thursday April 26th, 2018
Ingredients
- single cream
- 12 centiliters
- Eggs
- 4 units
- Small tomato
- 2 units
- Zucchini
- 2 units
- Medium size onion
- 1 unit
- Grated Gruyère cheese
- 60 grams
- corn or potato starch (maïzena)
- 2 tablespoons
- salt and pepper
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