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Dry Meat Quiche

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Dry Meat Quiche

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Tempo de preparo

60 min(s)


6 servings

Eliana Scaramal

  • Ingredients
  • Recipe
  • Wheat Flour180 g
  • Butter100 g
  • Egg1 unit(s)
  • Salt1/2 coffee spoon
  • Shredded and desalted dried meat500 g
  • Chopped Onion1 unit(s)
  • Macerated Garlic2 unit(s)
  • Sour cream350 g
  • Olive oil3 tablespoon
  • Catupiry200 g
  • Grated Fresh Parmesan120 g
  • Fried plantain3 unit(s)
  1. Put the flour, butter, egg and salt in the food processor. Process well and let it rest in the fridge for 10 minutes.
  2. Roll the dough into a 20cm diameter baking dish with a false bottom - poke holes with a fork and place in the oven to pre-bake until it begins to lose its raw appearance.
  3. In a frying pan, heat the olive oil and brown the garlic and onion and add the shredded dried meat and then the cream, stir everything and set aside.
  4. Put the meat stuffing, the plantain and over the catupiry, sprinkle grated parmesan.
  5. Take to medium preheated oven until golden.
  6. Serve with a leaf salad.

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