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Mini shallot quiche
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).
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the shallots and cook them for 8-10 minutes in a bowl of water with salt.
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Let the shallots drain well and halve them.
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Fry the bacon cubes in a dry frying pan with non-stick coating.
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Mix the eggs with the cream, cheese, half of the bacon cubes, thyme, salt and (freshly ground) pepper to taste.
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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.
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Place the pies on a baking tray.
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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.
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Fry the shallot quiches in the preheated oven until golden brown and done in 15-20 minutes.
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Divide the arugula with the rest of the bacon cubes over 4 plates and put the shallot quiches on it..
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Nutrition
345Calories
Sodium0% DV1.825mg
Fat42% DV27g
Protein26% DV13g
Carbs4% DV12g
Fiber20% DV5g
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