Yogurt Watercress Quichelettes Recipe

Name: Yogurt Watercress Quichelettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon white sugar; 1 pinch salt; 1/3 cup margarine; 3 tablespoons cold water, or as needed; 1 tablespoon olive oil; 2 bunches watercress, stems removed; 2 cloves garlic, crushed; 1/3 cup chopped green onion; 1 1/2 cups grated Parmesan cheese; 5 tablespoons plain yogurt; 1 teaspoon cayenne pepper

Servings: persons

3/4 cup all-purpose flour
1 teaspoon white sugar
1 pinch salt
1/3 cup margarine
3 tablespoons cold water, or as needed
1 tablespoon olive oil
2 bunches watercress, stems removed
2 cloves garlic, crushed
1/3 cup chopped green onion
1 1/2 cups grated Parmesan cheese
5 tablespoons plain yogurt
1 teaspoon cayenne pepper

1
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.
2
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.
3
Bake for 20 minutes in the preheated oven, or until filling is firm. Serve warm.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1 teaspoon white sugar, 1 pinch salt, 1/3 cup margarine, and more.

Yes, Yogurt Watercress Quichelettes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yogurt Watercress Quichelettes

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