Les mini quiches aux escargots c’est top !
Entrée française, Recette française
Une petite recette, une petite entrée et un grand plaisir à ensemble la déguster.
Ingrédients pour 4 personnes :
- 2 douzaines d’escargots de Bourgogne
- 250 g de pâte brisée
- 20 cl de crème liquide
- 3 oeufs
- 2 gousse d’ail
- 1 échalote
- fines herbes :2 branches d’estragon, 1bouquet de persil, 1bouquet de cerfeuil, 1botte de ciboulette. une pincée de noix de muscade
- beurre
- sel, poivre
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Préparation des mini quiches aux escargots :
- Préchauffez le four à 180°.
- Beurrez 4 moules à tartelettes et garnissez-les de pâte.
- Piquez la pâte à l’aide d’une fourchette et placez les moules au frais.
- Pelez l’échalote et la gousse d’ail.
- Passez les herbes sous l’eau et épongez-les.
- Equeutez l’estragon, le persil et le cerfeuil.
- Mettez le tout dans le bol d’un mixer avec l’échalote et l’ail. Mixez jusqu’à obtention d’un fin hachis.
- Fouettez la crème et les oeufs entiers.
- Ajoutez le hachis d’herbes, salez, poivrez et muscadez. Remplissez les moules à tartelettes avec la préparation.
- Egouttez les escargots, coupez-les en petits morceaux et répartissez-les dans les moules.
- Glissez les moules dans le four et faites cuire 20 à 25 minutes environ.
- Servez chaud.
La Bonne Cuisine
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