How To Make Yogurt Watercress Quichelettes
Start your day with a light and quick breakfast of yummy quichelettes! It’s loaded with tender watercress and creamy yogurt for a hearty and fast meal.
- ¾cupall-purpose flour
- 1tspwhite sugar
- 3tbspcold water,or as needed
- 1tbspolive oil
- 2buncheswatercress,stems removed
- 2garlic cloves,crushed
- ⅓cupgreen onion,chopped
- 1½cupsParmesan cheese,grated
- 5tbspplain yogurt
- 1tspcayenne pepper
In a medium bowl, stir together the flour, salt and sugar.
Cut in the margarine until the mixture resembles breadcrumbs.
Stir in just enough water to hold together.
Roll out on a lightly floured surface to ⅛-inch thick.
Use dough to line 4 tartlet pans.
Prick with a fork, and refrigerate for the meantime.
Heat the oil in a skillet over medium heat, then add the watercress, garlic and onions.
Cook and stir for 2 minutes, or until fragrant.
Remove from the heat, then stir in the Parmesan cheese, yogurt and cayenne pepper.
Spoon into the chilled tart pans.
Bake for 20 minutes in the preheated oven, or until filling is firm.
Serve warm, and enjoy!
- Calories: 495.16kcal
- Fat: 33.85g
- Saturated Fat: 12.92g
- Trans Fat: 2.78g
- Monounsaturated Fat: 14.12g
- Polyunsaturated Fat: 5.39g
- Carbohydrates: 23.76g
- Fiber: 1.25g
- Sugar: 2.80g
- Protein: 24.50g
- Cholesterol: 40.41mg
- Sodium: 921.42mg
- Calcium: 757.25mg
- Potassium: 312.54mg
- Iron: 1.88mg
- Vitamin A: 214.13µg
- Vitamin C: 23.97mg
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