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.
Serves:
Ingredients
- ¾cupall-purpose flour
- 1tspwhite sugar
- 1pinchsalt
- ⅓cupmargarine
- 3tbspcold water,or as needed
- 1tbspolive oil
- 2buncheswatercress,stems removed
- 2garlic cloves,crushed
- ⅓cupgreen onion,chopped
- 1½cupsParmesan cheese,grated
- 5tbspplain yogurt
- 1tspcayenne pepper
Instructions
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In a medium bowl, stir together the flour, salt and sugar.
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Cut in the margarine until the mixture resembles breadcrumbs.
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Stir in just enough water to hold together.
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Roll out on a lightly floured surface to ⅛-inch thick.
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Use dough to line 4 tartlet pans.
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Prick with a fork, and refrigerate for the meantime.
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Heat the oil in a skillet over medium heat, then add the watercress, garlic and onions.
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Cook and stir for 2 minutes, or until fragrant.
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Remove from the heat, then stir in the Parmesan cheese, yogurt and cayenne pepper.
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Spoon into the chilled tart pans.
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Bake for 20 minutes in the preheated oven, or until filling is firm.
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Serve warm, and enjoy!
Nutrition
- 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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