Description
Light sweetness of pumpkin, the slight kick of blue cheese, fragrant thyme combines creamy egg filling on a crispy puff pastry. The result is the perfect snack for white wine
Ingredients
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70 g
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100 g
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1 piece
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70 ml
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1 piece
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Cooking
The peeled slice of pumpkin cooked in the microwave or oven until soft. I baked it in microwave for 10 minutes. Cut into cubes
Cheese cut into small cubes or break into pieces
Puff pastry to thaw slightly and roll out. Molds fill with dough, cut off excess with a rolling pin. One square of puff pastry enough for 4 molds with a diameter of 10 cm and a height of 2 cm*. Trimming you can sprinkle with sugar and bake along with keisha *Instead of four mini-quiches you can make one big
Put into molds with the dough slices of pumpkin and blue cheese
Prepare the sauce - stir egg with cream, thyme leaves and a pinch of white pepper and nutmeg
Distribute fill in the forms and bake in the oven at Kzt180,-190C for 20 minutes
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