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Bagel quiches from rutger bakes
Bagel filled with eggs and creme fraiche for brunch. From the Savory Baking Book by Rutger Bakt.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut off the bottom of the bagels and cautiously drain the bagels with your fingers or a spoon.
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Grease 4 pieces of aluminum foil with some butter.
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Place the bagels with the open side up and fold the aluminum foil like a bowl around the sides of the bagels.
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The foil ensures that, if the bagels are leaking during baking, the whole oven is not covered.
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Beat the eggs with the crème fraîche and season with salt and pepper.
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Divide the filling of your choice over the bagels and pour the egg mixture over it. Bake the bagel quiches for 20-25 minutes and serve immediately.
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Nutrition
360Calories
Sodium28% DV680mg
Fat18% DV12g
Protein24% DV12g
Carbs16% DV49g
Fiber8% DV2g
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