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Shrimp quichepoints
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Ingredients
Directions
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Additional requirements: four small, small cake tins with removable bottom (10 to 12 cm diameter).
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Grease the tart molds.
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Preheat the oven to 200 ° C (with hot air setting).
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Let the slices of puff pastry thaw.
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Push a slice of dough into each pie dish.
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Press the dough well on the edge.
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Cut away the excess dough an inch above the edge.
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Prick holes in the dough bottom with a fork.
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Finely chop the dill.
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In a bowl, beat the eggs with whipped cream, grated cheese, dill and some salt and pepper.
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Scoop the shrimp through.
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Divide the egg mixture into the pie bottoms.
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Place the molds on the baking tray a ridge under the center in the oven.
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Bake the tarts in fifteen to twenty minutes until golden brown and done.
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Let the quiches from the oven cool for five minutes.
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Remove the edge and cut the quiches each into dots.
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Serve the quiche points warm or lukewarm on a bowl.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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