Parmesan and pesto Miniquiche
Parmesan and pesto Miniquiche
Parmesan and pesto Miniquiche
5
1
Stefano Moraschini
Preheat oven to 200 degrees.
Unroll bread dough on the work surface and roll out the dough into a thin sheet. Then cut into 4 discs with a diameter of 12 cm.
Lined with pastry discs 4 4 stencils from tartelletta/tart and prick the bottom with the tines of a fork.
In a bowl beat the eggs with the grated cheese and the cream.
Pour the egg mixture and cream in small pastries.
Above each pour a spoonful of pesto.
Bake and cook in hot oven 15-20 minutes.
When cooked, remove from oven, let stand one minute, then serve immediately.
Timing
Preparing: 10 min
Cooking: 20 min
Total: 30 min
Ingredients and dosing for 4 persons
a disc of dough from bread ready 100 g grated parmigiano reggiano 150 ml cream 3 eggs a jar of ready-made pesto
License This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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