Gruyere & Caramelised Shallot Nests
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course, Lunch
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Cuisine
British
Gruyere & Caramelised Shallot Nests
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Gruyere and Caramelised Shallot Nests are the perfect picnic treat, like a cross between a sandwich and a mini quiche!
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Ingredients
- 6 lices bread crusts removed (I used 50/50 bread, white or wholemeal
- butter or margarine for spreading
- 1 tbsp rapeseed oil
- 150 g shallot finely sliced
- 70 g gruyere cheese grated
- 3 egg large
- 3 tbsp milk
- 1 Pinch ground nutmeg
- cayenne pepper for sprinkling
- salt freshly ground
- black pepper freshly ground
Instructions
- Pre-heat the oven to 180⁰C.
- Using a rolling pin, roll out the slices of bread until they are completely flattened (roll from side to side to encourage a more square shape).
- Butter both sides of the bread well.
- Press the slices of bread into 6 holes of a muffin tin.
- Gently fry the shallots in the oil until golden.
- Put half the grated gruyere into the bread nests, top with caramelised shallots and then put the rest of the gruyere on top.
- Season each nest well with freshly ground salt and pepper. (I find seasoning the egg mixture results in it sinking to the bottom of the bowl and staying there)!
- Whisk together the eggs, milk and nutmeg and pour into the nests and then sprinkle with cayenne pepper.
- Place in the centre of the oven and bake for 20 minutes or until cooked and golden.
- Once cooked remove from muffin tray, allow to cool and put in the fridge until needed or enjoy hot with your favourite salads.
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