Mini shallot quiche

Name: mini shallot quiche
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 6 little shallots; duobakje smoked bacon cubes a 250 g; 2 Eggs beaten; 75 ml cooking cream light; 50 g grated cheese mature; 1 tablespoon thyme leaves pot of a 15 g; 1 box pie pots 4 pieces; 1 bag rucola lettuce 75 g

A tasty French recipe. The starter contains the following ingredients: meat, shallots, smoked bacon cubes (a 250 g), eggs (whipped), cooking cream (light), grated cheese (matured), thyme leaves (pot of a 15 g), pies (4 pieces) and rucola salad (75 g).

Ingredients

Directions

Preheat the oven to 200 ° C.
Peel the shallots and cook them for 8-10 minutes in a bowl of water with salt.
Let the shallots drain well and halve them.
Fry the bacon cubes in a dry frying pan with non-stick coating.
Mix the eggs with the cream, cheese, half of the bacon cubes, thyme, salt and (freshly ground) pepper to taste.
Use a knife to cut off the lid along the edge of the pasta pots and push the lid to the bottom of the pastry pots.
Place the pies on a baking tray.
Divide the shallots over the pastry pots and pour the cream mixture on top until the containers are well-filled; the filling drops after baking.
Fry the shallot quiches in the preheated oven until golden brown and done in 15-20 minutes.
Divide the arugula with the rest of the bacon cubes over 4 plates and put the shallot quiches on it..