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Danilynn
Mini quiches with green asparagus and artichoke hearts
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Let the artichoke hearts drain.
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Slice the basil.
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Cut the woody tops of the asparagus and cut the asparagus into pieces of 2 cm.
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Boil the asparagus steaks in plenty of boiling water with a little salt in 3-4 minutes.
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Rinse them in a sieve under cold water and let them drain well.
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Cut the artichoke hearts into sections of about 1 cm thick.
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Roll out the slices of puff pastry a little.
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Line each mold with a slice of puff pastry, press the edge well and let the dough protrude over the edge of the mold.
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Beat the eggs with the cheese, yogurt, oregano, some salt and black pepper and spread this mixture over the molds.
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Divide the asparagus and artichoke hearts.
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Slide the molds into a ridge in the middle of the oven and bake until golden brown and done in 20-25 minutes.
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Let them cool and transport them in their molds, covered with aluminum foil.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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