Vegetable and Chanterelle Frittata

Main Dishes without Meat, Side Dishes
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Ingredients for 1 Tart mould 28 cm Ø
  • 250 g QimiQ Cream Base
  • 300 g Courgette(s), sliced
  • 300 g Chanterelles, fresh
  • 100 g Red onion(s), finely sliced
  • 300 g Red pepper(s), finely shredded
  • 10 g Garlic, chopped
  • Salt
  • Pepper
  • pinch(es) Ground nutmeg, ground
  • 40 ml Olive oil
  • 4 Egg(s)
  • 600 g Potatoes, peeled, thinly sliced
Method
1.
Preheat a baking oven to 170°C (air circulation).
2.
Sauté the courgette slices in hot olive oil on both sides. Remove from the pan and allow to drain on a piece of kitchen roll.
3.
Sauté the chanterelles, red onions, red peppers and spices in hot olive oil.
4.
Whisk the QimiQ Sauce Base and the eggs together until smooth. Season to taste with salt and pepper.
5.
Layer the potatoes with the courgettes and chanterelle mixture alternately in a tart tin. Pour in the QimiQ Sauce Base mixture.
6.
Bake in the preheated oven for approx. 25 minutes.