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LESAXTON
Quiche with creamy potato filling and kitten bacon
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Ingredients
Directions
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Boil the potatoes with peel for about 20 minutes. Drain and let cool to lukewarm.
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Grease the cake mold and dust lightly with flour. Press the dough well into the mold and cut the edge just above the mold. Put in the refrigerator.
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Heat the butter in a frying pan and fry the onion in soft and light brown for about 5 minutes. Meanwhile, peel the potatoes and cut into very thin slices. Mix with the fried onions and Provencal herbs and sprinkle with salt and pepper.
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Preheat the oven to 200ºC.
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Press the potato slices into the dough mold. Beat the eggs with the cream and the cheese. Pour this mixture over the potato filling and shake a little with the shape.
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Weave a lid on the potato filling with the slices of bacon. Let the bacon overhang a bit at the edges, the bacon shrinks a little during baking.
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Fry the quiche in the middle of the oven for about 25 minutes. Remove from the oven and leave to rest for 10 minutes before serving.
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Nutrition
880Calories
Fat88% DV57g
Protein60% DV30g
Carbs20% DV60g
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