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Mini quiche tomato and chicken(24 pcs)Ingredients:6 slices puff pastry1 beef tomato100 gr cooked chicken meat4 tablespoons Parmesan cheese125 gr crème fraiche1 egg2 tablespoons milk1 teaspoon Italian herbsextra:2 12 mold muffin pansoven |
If shown, hover = photo = conversion© Janneke's Recipe pages - recipe quiches and quiche
Preparation in advance:Grease and flour the molds of the muffin pans.Peel the tomato and cut the pulp small. Chop the chicken meat. Mix the chicken with the tomato. Stir the crème fraiche, egg, milk, Italian herbs and Parmesan cheese well.How to prepare:Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).Cut (with a glass) 4 circles from each sheet puff pastry and put the dough in the molds. Fill the forms with the chicken mixture. Add about 1-2 teaspoons of the crème fraiche mixture.Bake the pies 20-25 minutes.
First published: April 12, 2003, Netherlands |
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