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BOURBONNC
Spring quiches with pecorino and ham
Quiches with garden peas, ham, pecorino, mint and parsley.
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Ingredients
Directions
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Let the puff pastry thaw.
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Preheat the oven to 180 ºC.
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Grease each shape and coat each shape with 1 ½ slice of puff pastry.
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Remove the hard stalks from the watercress and roughly cut the rest, or cut the rucola coarsely. Keep two hands behind.
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Divide the watercress or rocket and garden peas over the forms.
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Slice the leaves of the herbs. Grate the cheese. Beat the eggs with the whipped cream, cheese and herbs. Pour over the quiche bottoms.
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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.
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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.
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Nutrition
800Calories
Sodium38% DV905mg
Fat82% DV53g
Protein70% DV35g
Carbs15% DV44g
Fiber8% DV2g
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