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Joshllorio
Walnut quiche with old cheese
French savory pie with watercress, garden peas, roméries in a puff pastry crust.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Let the dough thaw.
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Chop the walnuts coarsely. Heat a frying pan without oil or butter and toast the walnuts in 3 min. Golden brown. Change regularly. Let cool on a plate.
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Line the quiche mold with the dough. Cut the watercress coarsely.
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Rinse the peas under cold running water and let it drain.
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Mix with the watercress and walnuts in a bowl. Distribute over the bottom of the form.
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Beat the eggs with the crème fraîche. Mix in the cheese and season with salt and pepper.
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Halve the to. Divide the tomato with the cutting edge upwards over the quiche.
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Pour the egg mixture over it. Bake the quiche in 35-40 min. Golden brown and done.
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Nutrition
805Calories
Sodium31% DV750mg
Fat95% DV62g
Protein52% DV26g
Carbs12% DV35g
Fiber24% DV6g
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