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Asparagus broccoli quiche with primal cheese
Quiche with asparagus broccoli, prawn cheese and anchovy fillets
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the shallots in parts lengthwise. Slice the garlic.
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Drain the anchovies and collect the oil. Cut the anchovies into pieces.
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Heat the oil and fry the shallot, garlic and anchovies 8 minutes on low heat. Change regularly. Remove from the heat and season with pepper.
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Grease the quiche mold and cover with the puff pastry.
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Beat the eggs. Grate the yellow skin of the lemon and press out half of the fruit.
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Mix the lemon zest and 2 tbsp juice with the eggs and cream. Season with pepper.
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Grate the cheese. Stir through the cream cheese mixture.
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Divide the shallot anchovy mixture over the bottom of the quiche mold and place the asparagus broccoli on top. Pour the cream cheese mixture over it.
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Sprinkle with the almond shavings and bake until golden brown and done in the middle of the oven for about 35 minutes.
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Serve the quiche warm, lukewarm or cold. Yummy! .
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Nutrition
530Calories
Sodium39% DV925mg
Fat51% DV33g
Protein40% DV20g
Carbs12% DV36g
Fiber16% DV4g
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