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Barbara Conrad
Fennel quiche
Quiche with dough for savory pie, fennel, brie, cashew nuts and artichoke hearts.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grease the quiche mold with the butter. Line the quiche mold with the thawed slices of dough.
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Remove the green stems and the underside of the fennel tubers.
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Cut the brie into slices and cut the artichoke hearts coarsely.
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Cut the fennel tubers into thin slices with the food processor and divide ¾ of the slices with the artichoke hearts and brie over the quiche form. Keep the rest of the fennel slices separate.
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Beat the eggs with the whipped cream, tarragon, pepper and salt. Pour the mixture into the quiche form. Divide the retained fennel over it.
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Fry the quiche in the middle of the oven for about 55 min. And brown. Cover after 45 minutes with aluminum foil if the quiche becomes too dark.
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Remove from the oven and leave for 15 minutes.
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Meanwhile, roast the cashew nuts for 2 minutes in a pan without oil or butter. Let cool on a plate.
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Sprinkle the quiche before serving with the cashew nuts.
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Nutrition
720Calories
Sodium34% DV810mg
Fat78% DV51g
Protein46% DV23g
Carbs13% DV39g
Fiber28% DV7g
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