Quiches with Camembert and Fig Mustard
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g puff pastry, frozen, 2 slices
- Fat, for the tartlet molds
- Flour for rolling
- 150 g Camembert (s), ripe, cut into thin strips (I`ll use Le Rustique)
- 100 g crème fraîche
- 2 egg (s)
- salt
- pepper
- 2 fig (s), ripe, quartered
- 8 walnuts
- 8 leaves lettuce, Lollo Bionda or Lollo Rosso
- Breadcrumbs for the molds
- 100 g mustard, (fi mustard)
Print Recipe
Pin Recipe Instructions
- Grease 4 tartlet molds and sprinkle lightly with breadcrumbs.
- Thaw the puff pastry, roll it out lightly on a lightly floured surface, cut out 4 roundels with the tartlet molds and press a little into the molds to create a hollow.
- Prick the dough several times with a fork, spread the camembert strips on the dough, mix the creme fraiche, eggs, salt and pepper and pour over the cheese.
- Bake in a preheated oven at 200 ° C for 20-25 minutes. Then let the quiches rest for 5 minutes, serve warm or cold.
- Spread the lettuce leaves on 4 plates, place 1 quiche on each, decorate with 2 walnut halves and 2 fig quarters each, place a dollop of fig mustard next to them.
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