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| Yogurt Watercress Quichelettes |
"Yummy and easy - this dish is great for when you have a craving for quiche, but don't have the time, ingredients or want the fat. Soy yogurt can be substituted for a vegan version."
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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- 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.
- 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.
- Bake for 20 minutes in the preheated oven, or until filling is firm. Serve warm.
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