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Kevin Edwards
Quiche with gorgonzola and fig
Vegetarian quiche of filo pastry with gorgonzola, fig and balsamic vinegar
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Let the filo pastry thaw and cover with a damp tea towel to prevent dehydration. Melt the butter in a saucepan.
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Grease the quiche form. Divide 2 sheets of filo pastry over the bottom of the mold and brush with melted butter.
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Place 2 sheets of filo pastry and brush with butter. Put the last sheet in the middle and also brush with butter.
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Fold the overhanging edges loosely inwards. Bake the bottom for about 10 minutes in the middle of the oven.
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Clean the chestnut mushrooms and halve the small mushrooms. Cut the bigger one in three.
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Mix the crème fraîche with the gorgonzola and the egg into an even mixture. Divide it over the quiche floor.
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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.
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Meanwhile, cut the fig into 8 parts.
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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! .
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Nutrition
490Calories
Sodium20% DV490mg
Fat57% DV37g
Protein24% DV12g
Carbs9% DV26g
Fiber4% DV1g
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