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LOCATION: Recipes >> Entrée Pies >> Quiche 24

Print this Recipe    Quiche 24

MUSSEL QUICHE

12 steamed mussels, chopped
8 ounces pastry
2 eggs
1 Tablespoon flour
1/2 cup cream
salt and pepper to taste
1/4 teaspoon dried oregano
1.4 cup sour cream
1 small onion, very finely diced
1/2 cup grated cheese

Line a flan ring or pie plate with pastry. Combine flour, cream,
sour cream, oregano, salt and pepper. Beat eggs until blended then
add to the flour mixture. Cover the pastry with onion, cheese and
mussels, then pour over the egg mixture. Bake at 350 F until
filling has set and a knife inserted comes out clean, about 30
minutes.

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