Recipe (english)

Yufka Mini Quiche

Yufka Mini Quiche

Yufka Mini Quiche with carrots and white cabbage is baked in two small casseroles or cakelettes about 10 cm in diameter. Preheat the oven to 200°. Peel the carrots and cut them into thin slices. Clean white cabbage and cut into fine strips. Cut half a mild white onion into small cubes. Heat corn oil in a coated pan and fry the vegetables lightly. Add the white wine, season with pepper and salt and cook the vegetables for about 5 minutes until not too soft. Remove the pan from the heat and mix the cubes of ham with the vegetables. Set aside 1 tablespoon of vegetables for decoration. For the glaze, pour sour cream into a small bowl, mix with a medium sized organic egg and grated Emmentaler. Lightly season the icing with pepper and salt. Cut the Yufka dough sheets slightly larger than the cake forms and slightly moisten with water. Grease the moulds and coat each with two Yufka dough sheets, as shown in the picture above. Pour the vegetables into the moulds and distribute. Spread the glaze on the Yufka Mini Quiche and sprinkle with some of the vegetables set aside. Bake Yufka Mini Quiche on the lower rail at 200° for approx. 20 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
462 kcal
37 g
20 g
26 g

(C)opyright by Marions Kochbuch