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Quiche with gorgonzola and fig
 
 
4 ServingsPTM40 min

Quiche with gorgonzola and fig


Vegetarian quiche of filo pastry with gorgonzola, fig and balsamic vinegar

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Directions

  1. Preheat the oven to 200 ° C.
  2. Let the filo pastry thaw and cover with a damp tea towel to prevent dehydration. Melt the butter in a saucepan.
  3. Grease the quiche form. Divide 2 sheets of filo pastry over the bottom of the mold and brush with melted butter.
  4. Place 2 sheets of filo pastry and brush with butter. Put the last sheet in the middle and also brush with butter.
  5. Fold the overhanging edges loosely inwards. Bake the bottom for about 10 minutes in the middle of the oven.
  6. Clean the chestnut mushrooms and halve the small mushrooms. Cut the bigger one in three.
  7. Mix the crème fraîche with the gorgonzola and the egg into an even mixture. Divide it over the quiche floor.
  8. 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.
  9. Meanwhile, cut the fig into 8 parts.
  10. 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! .


Nutrition

490Calories
Sodium20% DV490mg
Fat57% DV37g
Protein24% DV12g
Carbs9% DV26g
Fiber4% DV1g

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