(6 servings)
FOR THE CRUST:
FOR THE FILLING:
For the crust, put the bran flour, quinoa, water and oil in a blender and blend until well mashed.
Grease the molds with olive oil and add the mixture, pressing well and covering the entire mold. Bake for 15 minutes or until the crust is brown.
Cook the broccoli in salted water for 5 minutes and set aside.
Cut each mushroom into four pieces and sauté in a pan with a dash of olive oil, salt and pepper.
Put the mushrooms, broccoli and blackberries (dry) in each mold with quinoa crust. Add the Emmental cheese, grated, and mix all the ingredients carefully.
Mix the eggs and cream with salt and pepper in a bowl. Add over each quiche and bake for 30 minutes or until brown on top.
