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MIKE SHELTON
Mini quiches with green salad
Small quiches of tomato and mozzarella, and salad.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Line 8 cavity molds with the slices of puff pastry. Prick holes with a fork and bake in the middle of the oven for approx. 5 min.
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Meanwhile cut the tomatoes into 8 slices. Cut the mozzarella into cubes and beat the eggs.
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Spoon the mozzarella and pesto through the eggs and season with salt and pepper.
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Remove the muffin mold with puff pastry from the oven, pour in the egg mixture and divide the slices of tomato over it.
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Bake in the middle of the oven in about 20 minutes until golden brown and done.
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Meanwhile, halve the cucumber in the length and cut into slices. Cut the tomatoes into pieces, remove the seed lists (do not throw them away).
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Put the pesto, the seed lists of the tomatoes and the oil in a high cup and puree with the hand blender into a dressing.
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Season with pepper and salt. Mix the slices of tomato with the cucumber and beat and sprinkle with the dressing. Serve at the quiches.
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Nutrition
590Calories
Sodium31% DV750mg
Fat60% DV39g
Protein38% DV19g
Carbs13% DV38g
Fiber12% DV3g
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