Potato and cheese miniquiches
Instructions
MINIQUICHES 00829 potatoes and CHEESE INGREDIENTS for 4 MINIQUICHES a pack of pasta BRISA ready, 300 g of potatoes, 250 g of fontina cheese, 100 g of bacon, 100 ml of cream, 1 egg, salt, nutmeg Lined with pasta BRISA 4 individual molds, bucherellateli with the prongs of a fork and cover with aluminium paper pressing well on the edge.
Bake in the oven already warm in 200° for 10 minutes, remove the foil and cook for a further 5 m.
Wash and boil the potatoes with the skin in salted water until they are tender, but not fulfilled.
Cut the bacon into strips and FRY in a pan without oil until it is golden.
Peel the potatoes, cut them into rings and place a layer on each base.
Cut the fontina cheese, diced.
Beat the cream with the egg, add the bacon and cheese and pour the mixture over the potatoes.
Bake and cook for 20 minutes at 200° when cooked, put the miniquiches and serve hot or warm.
