Filter
Reset
Sort ByRelevance
Kevin Edwards
Quiche with gorgonzola and fig
Vegetarian quiche of filo pastry with gorgonzola, fig and balsamic vinegar
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Let the filo pastry thaw and cover with a damp tea towel to prevent dehydration. Melt the butter in a saucepan.
-
Grease the quiche form. Divide 2 sheets of filo pastry over the bottom of the mold and brush with melted butter.
-
Place 2 sheets of filo pastry and brush with butter. Put the last sheet in the middle and also brush with butter.
-
Fold the overhanging edges loosely inwards. Bake the bottom for about 10 minutes in the middle of the oven.
-
Clean the chestnut mushrooms and halve the small mushrooms. Cut the bigger one in three.
-
Mix the crème fraîche with the gorgonzola and the egg into an even mixture. Divide it over the quiche floor.
-
Place the mushrooms here, side by side and with the cutting edge facing up. Bake for about 15 minutes in the middle of the oven.
-
Meanwhile, cut the fig into 8 parts.
-
Take the cake out of the oven and let it cool slightly. Divide the fig over it and pour the cremaceto in dashes. Garnish with the basil. Yummy! .
Blogs that might be interesting
-
20 minMain dishpenne rigate, courgettes, garlic, onions, sundried tomatoes on oil, salmon fillets,salmon with dried tomatoes and pasta
-
20 minMain dishItalian, capers, finely chopped, olive oil, fusilli, String Beans, sugo tradizionale, fresh basil,garden gourmet balls with capers and pasta
-
20 minMain dishfennel, Red pepper, butter, thin bacon strips, puree for stew, bound gravy natural,quick fennel stew with gravy
-
15 minMain dishwok oil, sliced leek, curry powder, shii-takes, soy sauce, mashed potatoes, cashew nuts,presta stew with nuts and shii-takes
Nutrition
490Calories
Sodium20% DV490mg
Fat57% DV37g
Protein24% DV12g
Carbs9% DV26g
Fiber4% DV1g
Loved it