Filter
Reset
Sort ByRelevance
BOURBONNC
Spring quiches with pecorino and ham
Quiches with garden peas, ham, pecorino, mint and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the puff pastry thaw.
-
Preheat the oven to 180 ºC.
-
Grease each shape and coat each shape with 1 ½ slice of puff pastry.
-
Remove the hard stalks from the watercress and roughly cut the rest, or cut the rucola coarsely. Keep two hands behind.
-
Divide the watercress or rocket and garden peas over the forms.
-
Slice the leaves of the herbs. Grate the cheese. Beat the eggs with the whipped cream, cheese and herbs. Pour over the quiche bottoms.
-
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.
-
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.
-
20 minMain dishfusilli, chilled broken green bean, Cherry tomatoes, sweet pickle, beef cervelat, mayonnaise, mustard, fresh basil,pasta salad with beef cervelat, tomato and green beans -
25 minSide dishgreen bean, chicken breast, olive oil, Red pepper, yellow bell pepper, chickpea, flat leaf parsley, lemon juice, tomato ketchup, smoked paprika, paprika, Red wine vinegar, ginger syrup, honey, Worcestershire sauce, cayenne pepper,grilled chicken salad with chickpeas and smokey ketchup -
20 minMain dishonion, garlic, olive oil, vine tomatoes, fresh Italian spice mix, meat bouillon tablets, dry white wine,Italian tomato fondue with white wine -
30 minMain dishbroad bean, olive oil, chorizo, red pointed pepper, Red onion, baby, thyme, dried thyme, Meat bouillon, dried tomato on oil, flat leaf parsley,spanish wok dish with broad beans
Nutrition
800Calories
Sodium38% DV905mg
Fat82% DV53g
Protein70% DV35g
Carbs15% DV44g
Fiber8% DV2g
Loved it