Yogurt Watercress Quichelettes
Added to shopping list. Go to shopping list.
Ingredients40 m servings 434 cals
Original recipe yields 4 servings
- In a medium bowl, stir together the flour, salt and sugar. Cut in margarine until the mixture resembles breadcrumbs. Stir in just enough water to hold together. Roll out on a lightly floured surface to 1/8 inch thick. Use dough to line 4 tartlet pans. Prick with a fork, and refrigerate until needed.
- Heat the oil in a skillet over medium heat. Add watercress, garlic and onions. Cook and stir for about 2 minutes, or until fragrant. Remove from the heat and 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.
Per Serving: 434 calories; 29.7 g fat; 23.5 g carbohydrates; 18.6 g protein; 34 mg cholesterol; 770 mg sodium. Full nutrition
ReviewsRead all reviews 1