Photo: Chiara Conti
Spinach, Gruyère and quails’ egg tartlets
11 ingredients
2 hr + 30 min
Makes 15 canapés
openrecipes
Spinach, Gruyère and quails’ eggs are a winning combination, all packed up in a neat little parcel of deliciousness in these cute canapés.
Estimated Nutrition (whole recipe, rough)
660
Calories
21g
Protein
19g
Fat
99g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125g/4½oz plain flour
- large pinch paprika
- pinch salt
- 55g/2oz unsalted butter
- 1 free-range egg white
- 200g/7oz spinach
- 100g/3½oz Gruyère
- pinch ground nutmeg
- and freshly ground saltblack pepper
- 15 quails’ eggs
- , to taste paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes