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Frances S.
Summer quiche with red onion, ricotta and parsley oil
Make a quiche of puff pastry, grilled vegetables, red onion, salad onion, Parmesan cheese and ricotta. Italian success number
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Ingredients
Directions
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Preheat the oven to 180 ºC. Grease the quiche form. Let the puff pastry thaw and cover the quiche mold with it.
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Drain the grilled vegetables and pat dry with kitchen paper. Cut the red onions and salad onion into rings and grate the Parmesan cheese.
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Beat the eggs and mix with the salad onion, parmesan cheese and ricotta. Season with pepper and salt.
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Divide half of the egg mixture, all grilled vegetables and the rest of the egg mixture over the puff pastry successively.
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Put the red onion on it and press lightly.
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Fry the quiche in the middle of the oven for about 50 minutes and until tender. Cover loosely with aluminum foil if the top becomes too dark.
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Meanwhile, put the parsley and oil in a tall cup and puree with the hand blender. Season with pepper and salt.
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Remove the quiche from the oven and spread the parsley oil over it.
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Nutrition
690Calories
Sodium30% DV725mg
Fat74% DV48g
Protein52% DV26g
Carbs12% DV35g
Fiber28% DV7g
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