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John Hoppe
Sardine tomato quiche with onion
A nice Mediterranean recipe. The main course contains the following ingredients: fish, puff pastry (chilled milk 230 g), onions, olive oil, paprika, eggs, sifted tomatoes, fresh parsley (30 g) and sardine fillets (a 120 g).
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cover with dough and firmly press.
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Poke holes in the bottom with fork.
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Peel onions and cut into rings.
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Heat oil in large frying pan.
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Bake onions with paprika powder for 4 min.
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Eat eggs with sieved tomatoes and add salt and pepper to taste.
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Keep 8 small sprigs of parsley separate.
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Stir the parsley over the egg mixture.
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Add onions and mix well.
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Fill the mold with egg mixture.
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Settle the Sardinian fillets and press them slightly.
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Put the quiche in the middle of the hot oven and let it cook until it is done in approx.
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30 minutes.
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Lower the oven temperature to 180 ° C after 15 min.
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Allow the quiche to cool slightly and cut into 8 points.
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Spread over 4 boards.
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Place a sprig of parsley on each point..
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Nutrition
646Calories
Sodium0% DV1.015mg
Fat65% DV42g
Protein56% DV28g
Carbs13% DV39g
Fiber20% DV5g
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