Yogurt Watercress Quichelettes
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Ingredients40 m servings 434
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 23.5 18.6 34 770 Full nutrition
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