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Spring quiches with pecorino and ham
 
 
4 ServingsPTM55 min

Spring quiches with pecorino and ham


Quiches with garden peas, ham, pecorino, mint and parsley.

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Directions

  1. Let the puff pastry thaw.
  2. Preheat the oven to 180 ºC.
  3. Grease each shape and coat each shape with 1 ½ slice of puff pastry.
  4. Remove the hard stalks from the watercress and roughly cut the rest, or cut the rucola coarsely. Keep two hands behind.
  5. Divide the watercress or rocket and garden peas over the forms.
  6. Slice the leaves of the herbs. Grate the cheese. Beat the eggs with the whipped cream, cheese and herbs. Pour over the quiche bottoms.
  7. Slice the ham and spread over it. Fry the quiches in the middle of the oven for about 30 minutes until golden brown and done.
  8. Cover with aluminum foil if they get too dark. Remove from the oven and allow to cool slightly. Garnish with the retained watercress or rocket.


Nutrition

800Calories
Sodium38% DV905mg
Fat82% DV53g
Protein70% DV35g
Carbs15% DV44g
Fiber8% DV2g

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