Spirulina and camel milk quiche


Spirulina and camel milk quiche

  • 2 Cul-de – hens
  • 1 Rolling pin
  • 1 Sieve
  • 1 Whisk
  • 1 Tart mold
  • Food wrap

Salted shortcrust pastry

  • 250 g. Flour
  • 125 g. Butter
  • 3 g. Salt
  • 1 Piece Egg


  • 0.5 Cl. Liquid camel milk
  • 4 Pieces Eggs
  • 2-3 Pinches Salt
  • 1-2 Pinches Star anise powder
  • 50 g. Spirulina in flakes

Preparation of the salted shortcrust pastry

  1. Put the flour to sift in the bowl
  2. Add the soft butter in pieces to the bowl
  3. Add salt
  4. Add the egg
  5. Mix with your hands until you obtain a homogeneous paste
  6. Shape a “sausage” and wrap in cling film and refrigerate

Preparing the device

  1. Put the eggs in the bowl and beat with the whisk
  2. Add the camel milk and mix well
  3. Add the star anise powder
  4. Salt and pepper

Finalize the preparation

  1. Take the dough out of the fridge, remove the plastic wrap and roll out the dough
  2. Spread the dough in the buttered pie pan in advance
  3. Bake for 20 minutes then add the appliance
  4. Sprinkle the spirulina on top
  5. Bake and cook for 1 hour
  6. Remove the tart from the oven, unmold and enjoy


Main course

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