Quiche

I wanted something different for dinner today; different from rice and curry or noodles and stir fry. I thought a quiche might be nice. But I did not want to be rolling pastry to make a crust and my freezer is too small to keep any frozen pastry dough, which means I can never store the ready-made ones. So I thought of veganising this potato-based quiche from the Gluten Free Cooking School blo

These savory quiche-style muffins are bursting with Mediterranean flavors, handy enough to serve at a buffet or grab on the go, and packed with a powerful dose of hunger-fighting protein. That protein, along with a good dose of calcium, comes thanks to a secret ingredient: cottage cheese. The taster reviews on this little recipe are through the roof, and it is being fast-tracked to a "SG Bes

(in English? Please scroll down)Soms zijn events een ideale manier om je op een idee te brengen een bepaald gerecht te maken. Zo ook bij dit "quiche, tarte & co"-event van Zorra, waar het thema dit keer is gekozend door Rike. Hoewel ik hartige taarten (naast zoete taarten) heel erg lekker vind, maak ik ze eigenlijk niet zo vaak. Dat komt ook een beetje omdat er dan vaak melk, room en/of kaas i

In recent years, I’ve become a food magazine junkie. I’ve pretty much ordered every single one over the past 10 years (no Rachael Ray & Martha Stewart mags don’t count in my world) and found that only a small handful are worth reordering (ahem, Saveur, Gourmet, Cucina Italiana, Food & Wine). One that I keep [...]

Esta quiche es deliciosa, la combinacion es de lo mas sana, ligera, y sabrosa, la puse de entrante previa a una barbacoa de carne y desaparecio literalmente, no llena nada, y yo en este caso la hice integramente en la thermomix,pero como siempre a mano es tambien muy facilita.Ingredientes:MASA300 gr de harina125 gr de mantequilla70 gr de agua1 cucharadita de sal1 cucharadita de azucar RELLENO200 g

1 1/2 lbs. fresh tofu, mashed fine or whizzed in food processor1/3 c. tahini1/3 c. cooked carrots, blended into a paste1/2 c nutritional yeast flakes2 tsp. lemon juice2 tbsp. soy sauce or Bragg Liquid Aminos1 tbsp. CHICKEN STYLE SEASONING (68)1 large clove garlic, pressed2 tsp. onion powder1/2 tsp. honey1/2 tsp. coriander3 tbsp. corn starch1/2–3/4 c. water, if tofu is very firmMIX above ingredie

This Chicken Enchilada Quiche recipe is delicious and simple to make. 1 refrigerated pie crust, softened 4 eggs 1 cup half-and-half or milk 1 1/2 cups canned chicken, drained 1 1/2 cups broken tortilla chips 2 cups shredded Monterey Jack cheese 1 cup shredded Cheddar cheese 1 cup thick ‘n chunky Salsa 1 (4.5 ounce) can Chopped Green Chiles 1/2 teaspoon salt Pepper, to taste (optional) So

For quiche I use a standard quiche custard and bake it in either a regular pie crust, hashbrown crust, or rice crust depending on our mood.Rice Quiche Crust1 1/2 - 2 cups leftover rice1 egg1/4 cup grated cheeseMix together and press into pie plate. Bake in 425 degree oven for 10 minutes. Fill with quiche custard and filling ingredients. Bake in 350 degree oven for 40-45 minutes.Hashbrown Quiche Cr

1 cup of coconut milk 5 eggs 4 ounces of shredded Swiss cheese chives or geen onions salt and pepper to taste Other ingredients you may add: 1 10 ounce pack of frozen spinach, cooked and drained well or chopped broccoli, cooked and drained some bacon or ham a can of drained crabmeat or shrimp sliced mushrooms, cooked in some coconut oil Just let your imagination [...]

Ingredientes da massa:1 1/2 xícara de chá de farinha de trigo1 pitada de sal3 colheres de sopa de manteiga3 colheres de sopa de águaIngredientes para o recheio:3 unidades de kani kama desfiado1 colher de sopa de manteiga1 cebola ralada1 colher de sopa de salsa picada2 ovos batidos1 xícara de chá de queijo cottage1 pitada de noz-moscada1 colher de sopa de amido de milho3 colheres de sopa de cr

Une quiche rapide et légère ! Un vrai délice ! Elle constituera à merveille votre repas du soir accompagnée d'une salade verte bien vinaigrée ;o) Ingrédients : 1 pâte feuilletée (ici, elle est toute prête) 20 cl de [...]

Voici à nouveau ma quiche au thon et à la tomate, elle remporte toujours un énorme succès chez moi ;o) Je vous remets le lien où vous pouvez consulter la recette, j'ai d'ailleurs changé les photos qui étaient de mauvaise qualité et j'ai également [...]

This was my first attempt at quiche. I have to admit, it was amazing. I dug around online and found some recipes, took favorite elements from some, added my own things, and used my mom's pie dough recipe. The result - brunch for both of our families that was a big hit! I can't wait to make it again and eat it all myself!The Best Quiche Ever:Pie Crust:2 Cups of Flour3/4 - 1 Cup of Shortening (a lit

Tasty egg pie with broccoli and mushrooms! 11 tbsp Margarine, hard, unspecified oil, unsalted, stick 4 cup broccoli florets, fresh 2 onion, medium, chopped 1 cup fresh mushrooms, sliced 1 cup white all purpose flour 2 tsp Baking Powder, double acting 1 cup liquid egg substitute 1 cup fat free milk 2 cup Cheese, mozzarella, fat free, shredded Directions Preheat oven to 350 degrees F. Lightly

Une recette toute simple qui conviendra très bien pour votre repas du soir accompagnée d'une salade verte bien vinaigrée ! Ingrédients : 3 poireaux 1 rouleau de pâte feuilletée 25 cl de crème fraîche (ici c'est de l'allégée à 5 % MG) 3 [...]

Crust-less QuicheQuick and easy, this meal is great either hot or cold. Stores well in the refrigerator and can be frozen. If you cook it in a well greased muffin tray it makes fantastic mini-quiches to pop into school lunch boxes. This is a great way to take a healthy lunch to work and avoid the canteen calories!Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. We've selected a range of hunger fighting, low fat recipes to assist you keep your weight under control. These irresistible, no-hassle meals will help you reach your weight-loss goals - while making mealtime a real treat.Variety is an essential element of any successful health program. If you get bored with foods, you're m

www.tartequiche.comSencillez, calidad y sostenibilidad son los conceptos que ofrecen en este restaurante. Situado en la calle Aragón, 39 (cerca Parque Joan Miró).

Ingredientes (para 6 pers): - Pasta brisa - 200 g de tomates (preferiblemente tomates cereza) - 2 pimientos verdes - 3 lonchas de jamón serrano - 4 huevos - 60 g de queso gruyere - 30 cl de crema de leche - 1 yogur natura sin azúcar - 10 cl de leche - 3 cucharadas soperas de parmesano rallado - aceite de oliva - sal - pimienta Lavay los tomates y sécalos. Prepara los pimientos y córtalos a

Une quiche vraiment très simple à faire et qui fera de votre repas du soir un repas léger et équilibré ! Ingrédients :1 sachet de légumes surgelés (ici ce sont des brocolis, choux fleurs et carottes) 3 oeufs 20 cl de crème fraîche (ici [...]

Rápido, fácil, bonito e todo mundo gosta...O segredo é a abrir bem a massa, o mais fininha possível.Massa200 g de farinha de trigo4 colheres de sopa de manteiga1 ovo1 colher de sopa de águaSalBata bem o ovo com o sal.Misture tudo e faça uma bola de massa.Não sovar.Guardar em geladeira por 20 min antes de montar.Recheio200 g de creme de leite3 ovosSal, pimenta do reino e noz-moscadaBater bem os ovos.Misturar o creme de leite e temperar.SaborParmesão, bacon, peito de peru, verduras, cogumelos...Use sua criatividade e invente o sabor que quiser.Untar a assadeira.Forrar o fundo com a massa aberta bem fininha.Rechear.Forno bem quente até dorar...

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Une recette de quiche originale, qui plait beaucoup et diététique en plus ! de plus, elle vous permettra de faire manger des épinards à vos enfants car on sent très peu leur goût dans cette quiche. Accompagné d'une salade verte, cette quiche aux [...]

I like quiche, quite a lot actually, but for me the crust is just a bother. Extra work, extra calories, extra fat--it's just a vehicle for the part that I like.So when my mom started making this recipe which had no crust I was all over it. All over it like . . . like . . . well never mind. I can't come up with a good metaphor so you'll just have to believe me when I say I was all over it.½ pound crimini mushrooms, sliced2 tablespoons butter4 eggs1 cup sour cream1 cup cottage cheese½ cup Parmesan cheese4 tablespoons flour1 teaspoon onion powder¼ teaspoon salt2 cups monterey jack cheese6 ounces flaked crabSaute the mushrooms in butter. Combine the eggs through the monterey jack cheese in a food processor and pulse to blend well. Add the mushrooms and crab and stir to combine and pour

I like quiche, quite a lot actually, but for me the crust is just a bother. Extra work, extra calories, extra fat--it's just a vehicle for the part that I like.So when my mom started making this recipe which had no crust I was all over it. All over it like . . . like . . . well never mind. I can't come up with a good metaphor so you'll just have to believe me when I say I was all over it.½ pound crimini mushrooms, sliced2 tablespoons butter4 eggs1 cup sour cream1 cup cottage cheese½ cup Parmesan cheese4 tablespoons flour1 teaspoon onion powder¼ teaspoon salt2 cups monterey jack cheese6 ounces flaked crabSaute the mushrooms in butter. Combine the eggs through the monterey jack cheese in a food processor and pulse to blend well. Add the mushrooms and crab and stir to combine and pour

Wondering what the title of this article is all about? Keep reading and learn about the Mrs Wombats of the world and why you don’t have to be able to spell quiche to be a great copywriter. More: continued here

Some of you may have noticed that I'm a little obsessed with my mini-muffin pan. Everything just comes out looking so cute. So when Lon invited his friends, Shruti and Ekta, over for brunch, I wanted to experiment with miniature quiche. It was yummy so I'm sharing my recipe:Mini Red Onion and Muenster Quiche1/2 cup butter, softened3 oz cream cheese, softened1 cup all-purpose flour2/3 cup chopped red onion1 cup shredded muenster cheese3 eggs3/4 cup whipping cream1/2 teaspoon salt + dash1/4 teaspoon pepper + dash1. Cream the butter and cream cheese together. Add flour and mix until well blended.2. Form 22-24 balls (about 1") and refrigerate for 1 hour. Preheat oven to 350 degrees 20 minutes before dough is done chilling.3. While the dough is chilling, saute onions with a dash of salt and pep

Durante la mia ultima vacanza mi sono lasciata prendere dagli acquisti comulsivi di prodotti alimentari. Miele di tutti i tipi, cioccolata, oli, salumi, salse e salsine, tanto che ho dovuto fare un pacco e spedire tutto perchè nella valigia non ci stava più niente.Avevo preso anche un certo numero di sacchetti di farine particolari che a Lampedusa non trovavo. Dopo tutto questo sforzo, tornata a casa, la prima volta che sono andata a fare la spesa sapete cosa trovo nello scaffale del mio supermecato?tutti i tipi di farina immaginabili, segale, grano saraceno, farro, integrale, anche la farina di agricoltura biologica!!! Avevo già capito che andare a comprare le farine non era una buona scusa per tornare in Alto adige ma... neanche la soddisfazione di dire "ce l'ho solo io!"per 2 pirofi

Durante la mia ultima vacanza mi sono lasciata prendere dagli acquisti comulsivi di prodotti alimentari. Miele di tutti i tipi, cioccolata, oli, salumi, salse e salsine, tanto che ho dovuto fare un pacco e spedire tutto perchè nella valigia non ci stava più niente.Avevo preso anche un certo numero di sacchetti di farine particolari che a Lampedusa non trovavo. Dopo tutto questo sforzo, tornata

Red Lobster's Shrimp Quiche RecipeServing Size: 4Ingredients:1 pre baked 9" pie crust4 ounces pettite Alskan shrimp -- cooked, peeled,and deveined2/3 cup grated Gruyere cheese2 eggs -- beaten1 cup light sour cream1 tablespoon finely-chopped green onions or chivesSalt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:Preheat oven to 350 degrees.Evenly spread shrimp on the bottom of the pie crust.Sprinkle with grated cheese.Beat together eggs, sour cream, green onions, salt and pepper.Slowly pour the mixture into the pie crust.Bake for 25 to 30 minutes. Serve warm or cold.This recipe yields 4 to 6 servings.Restaurant Recipes at

The Dungeness Crab gets its common name from the town of Dungeness, Washington, now called Old Town Dungeness, where the first commercial harvesting of the crab was done. The Dungeness Crab is widely considered one of the most favorful crabs on the market. Often eaten from the shell, it is also popular in pasta dishes, crab cocktails, and quiche.This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course. Ingredients:1-lb Dungeness Crab Meat, thawed if frozen, save some larger leg or claw pieces for presentation4 large eggs2 cups heavy cream2 tablespoons finely chopped fresh chives2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh cilantro1/2 teas

Los quiche son típicos de la cocina francesa, se elaboran a partir de una masa a base de harina y los rellenos son innumerables: carnes, aves, vegetales y quesos.Dependiendo del corte pueden salir perfectamente unos 10 trozos.Esta receta está dedicada especialmente a mis queridas amigas de MCH30.INGREDIENTES MASA:2 tazas de harina1 1/2 cucharadita de polvos de hornear80 grs de margarina2 yemasINGREDIENTES DEL RELLENO:2 tarros de atún1 paquete pequeño de brócoli (sirve perfectamente los congelados)4 huevos1 1/2 taza de crema espesasal y pimienta3/4 taza de queso rallado app.PREPARACIÓN DE LA MASA:Primero mezclar los ingredientes secos tales como harina y polvos de hornear, agregar la margarina abrandada y las yemas.Trabajar con las manos sin amasar, añadir pequeñas cantidades de lec

Il vantaggio di avere un suocero appassionato di funghi e regolarmente iscritto ad un gruppo micologico, è quello di essere certi che ogni occasione è buona per gustare dei funghi freschissimi, appena colti e soprattutto, sicuramente commestibili: solo tanti anni di esperienza, infatti, fanno la garanzia di un buon "micelio". A dirla tutta Vittorio mi ricorda sempre che è più probabile che si becchi un'intossicazione alimentare un "fungiat" esperto piuttosto che un novizio: quest'ultimo, infatti, più probabilmente butterà via i funghi "dubbi", al contrario di chi, magari vantandosi di una conoscenza enciclopedica, potrebbe pigliare cantonate enormi! Sarà per questo che mi porta con sé? Devo ammettere, infatti, che gli ormai tredici anni di frequentazione mi hanno condizionato, ed anch'io d'estate vagabondo sulle montagne dell'alto Lario alla ricerca di queste prelibatezze che quasi magicamente spuntano dal terreno... ma questa è un'altra storia ed avrò modo di parlarven

Ahimè è autunno inoltrato, vedere negli scaffali dei super già i panettoni , mi fa venire l'ansia prenatalizia e quella di fine anno, con i vari bilanci e i vari luoghi...Leggi ancora | Pubblicato da Ady67 | Commenti (9) Tags: secondi piatti, appetizer, piatti salati, quiche salate                               

By: Gregg HallFirst get these ingredients:2 "Ready to Bake" pie crusts5 large eggs1 1/2 cups Half & Half8 oz. Cheddar/Monterey Jack Cheese (shredded fine)12 oz. bacon (fried crisp)1/2 cup diced green bell pepper1/2 cup diced red bell pepper1/2 cup diced green onion tops1/2 cup diced yellow onion1 large pickled jalapeno (seeded & vein removed) chopped fine4 oz. button mushrooms (sliced)2 Tablespoons fresh garlic, chopped fine1/2 stick butter or margarine2 Tablespoons Olive oil1 Tablespoon Gebhardt's Chili Powder 1 Tablespoon Fiesta Fajita Seasoning1 Tablespoon Salt1 Tablespoon Coarse ground Black Pepper Directions: Preheat oven to 350 degrees. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8"). In a small frying pan, heat the olive oil and

Quiche/kuchenSu nombre, aunque el que nos ha llegado es la escritura y fonética francesa, en realidad procede del alemán: kuchen. La primera (¿es femenino?, sí) quiche que hice, hace ya unos años, fue una versión de la famosa quiche de Lorraine, que en algún libro he leído como ¡“quiche de Lorena”!. Desde ese momento este plato lo he preparado con gran diversidad de ingredientes y opciones: de espinacas y espárragos; de anchoas, tomates y aceitunas; jamón; 4 quesos; salmón ahumado (uno de los preferidos de M)... Como se trata de una tarta salada, las opciones son muchas y a gusto de los comensales.Lo que sí no debe, o suele, faltar en una (¿sigue siendo femenino?, sí) quiche son los huevos, la nata y la sal. Pimienta, nuez moscada y queso también suelen emplearse.Pretendo, únicamente, aportar una base o idea que pueda servir como punto de partida a aquellos que nunca la hayan probado o a aquellos que no se han atrevido con otros ingredientes. Esta vez ha sido un re

Fry in a wok, 1 finely chopped onion togheter with 1 finely chopped garlic clove. Add 300g ground beef and fry until brown. Season it with cajun spices. When the ground beef is brown, add 125g sliced mushrooms and 1/2 white cabbage, chopped. Stir fry until the cabbage is done. Season it and add some parsley and oregano. Stir about 75g cashew nuts in. Beat in a bowl 2 eggs with 50g MonChou (a softcheese). Stir this into the white cabbage mixture. Put in a greased and floured tin croissant pastry. Fill it with the white cabbage mixture and place it in a preheated oven at 180C (fan) for about 15 to 20 minutes. Or until the croissant pastry is ready. Carefully get it out of the tin. Enjoy!

I finally bought Cooking Light’s Easy Summer Meals that I have been eyeing in the grocery store check out line for weeks now. I needed something to read in bed because my toddler and I got sick this week. And I thought things were going to be so easy! Jude refuses to [...]

Ingredientes: 1/2 paquete gambas cocidas congeladas(100 gr mas o menos), 10 tronkitos de cangrejo, 3 huevos, 200 ml nata liquida, 200 gr queso rallado, 2 cucharadas harina de maíz Maicena, sal y pimienta.Elaboración: descongelamos las gambas y el cangrejo, y el cangrejo lo troceamos, echamos los huevos en la cubeta, y los batimos un pelin con las varillas, es una pequeña ayuda nada mas, añadimos la nata, la harina y mezclamos un poco, añadimos el resto de ingredientes, salpimentamos, y programa 11. Dejamos enfriar una vez terminado el tiempo, desmoldamos con cuidado.

This week we’ve been taking turns cooking. I chose to make a quiche with cheese and ham - also known as Quiche Lorraine. The pastry was easy to make. I mixed the ingredients together with my fingers, but of course you could also choose to use a food processor - only, then there will be more to wash up afterwards. Don’t forget that the pastry should spend some time in the refrigerator before you roll it out. In other words - it will take some time before the quiche is ready to serve. Maybe this isn’t exactly what you would call diet-food, but you could try to substitute cheese and cream to low-fat alternatives, if you feel the need to cut back on calories. According to the recipe i tried to follow, the quiche should stay for about 40 minutes in the oven. I kept it in there for a bit longer, though. Serves: 4-6 Ingredients (pastry): 2½ dl plain flour ½ dl barley flour (you can use wheat flour instead) salt 150 g butter 3 tblsp water Ingredients (filling): 150

INGREDIENTS455 g small fresh button mushrooms455 g ground pork breakfast sausage30 g chopped fresh parsley3 eggs235 ml half-and-half cream50 g grated Parmesan cheese2 g salt1 (9 inch) unbaked 9 inch pie crustDIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

This recipe was served at a baby shower I recently attended and all who tasted this scrumptious dish instantly fell in love with it. You should have heard the loud roomful of women chattering away: “Who made this?” “Do you know who cooked this?” “WOW! I have GOT to get this recipe.” I finally struck the jackpot and got my hands on a copy of this recipe. Crispy Potato Quiche 1 24 ounce bag frozen hash browns, thawed 1/3 cup melted butter 1 cup shredded (more…)

Okay this is something I have just discovered. It is a recipe from an old Goodtaste mag but minus the carbohydrates.I just can't stop going on about it LOL I have shared it on my website (link in title above, for anyone interested) but dang I think you guys need to try it too, it really is that good and its the kind of recipe that grows on you each time you make it. I think I will make it tommorrow :)I have a quick reference chart here to help you with any conversions: Measurements and ConversionsGive this a try, if you havn't had Brie before, the first couple of mouthfuls may seem a tad unusual but trust me it grows on you!Brie, Leek & Pumpkin Quiche2 Leeks, pale part only200g pumpkin, peeled250g Double Brie300ml carton of pure or double cream (basically you want a cream that has between 45-60% fat and no thickeners added!)4 eggsbutterolive oil1 heaped Tbl Mustard powderPreheat oven to 180CCut leeks in half lengthways and give a good wash then slice thinly. Fry in a pan with so

Andrew's leaving me for a week. He doesn't travel often but over the next two weeks he has business in Seattle and Washington D.C. which means I'm doing the single mom thing. I don't like doing the single mom thing.He's left plenty of times before but the difference is that in the past I've never wanted to go with him. For example, in summer he's gone to the Alagnak River in Katmai National Park. You're not familiar with the Alagnak? Well according to the men around here it's the Most Holy of Holy Fishing Spots where the men are men and the salmon lounge on the banks just waiting for the mighty hunters to arrive for the fight.World class fishing, breathtaking scenery, even a bear or two thrown in for good measure. They stay at a place called the Katmai Lodge and Andrew's often asked me if I'd be interested in joining him there for three or four days.He tells me how posh the lodge is, saying that I'd love it but whenever I quiz him on the accommodations they don't qui

Ingredientes:Masa quebrada: 300 gr harina, 125 gr de mantequilla, 70 gr agua, 1 cdta de sal. Relleno: 1 cebolla, 4 cucharadas de azucar,125 gr bacon a trocitos, 200 ml nata liquida,300 gr queso tipo philadelphia(cremoso), 1 huevo, sal y pimienta.Elaboracion:Para la masa: mezclar los ingredientes en el orden que he puesto, la mantequilla que no este ni dura ni blanda,cuando obtengamos la masa, es mejor no manipularla demasiado, taparla con un papel film, y reposar un poquito, despues forramos un molde desmontable engrasado, con la masa que recubra todo el molde, 28 cm, paredes inclusive, y lo pinchamos con un tenedor, lo horneamos con el horno precalentado 200 gr, y dejamos que se seque sin que tome color, despues sacamos.Para el relleno: cortar la cebolla a tiras finas, y en un poco de aceite de oliva, la sofreimos hasta que se quede transparente, entonces añadimos el azucar, y dejamos que caramelice la cebolla, sin dejar de remover. En un bowl, mezclamos, la cebolla, la nata, el ques

With all that great summertime food, it's hard to resist the temptation to splurge! Post this recipe for your visitors as a decadent treat without all the calories of the real thing. Broccoli Quiche Cups 1 Packet Cream of Broccoli Soup 3 egg whites 1/4 tsp baking powder 1/2 C steamed broccoli Place egg whites, soup and baking powder in mixing bowl and beat well. Divide steamed broccoli equally into 3 muffin cups and pour batter over the broccoli. Bake at 400 for 15 minutes. Counts as one MF meal, 1/4 lean and 1 green serving. Originally by momtolissa on MyMedifast.com Not yet a Medifast affiliate? Join the Medifast program today and contact us at info@medifastaffiliates.com with any questions.

Quiche with Perschutto

IngredientesRecheio: 400 g de camarão limpos e temperados com sal e limão 2 dentes de alho amassados 2 tomates sem peles e picados 1 cebola picadinha salsa e cheiro verde à gostosal a gosto 1 caixinha creme de leite (200g) 2 colheres (sopa) de óleo ou azeite de oliva Ingredientes da Massa: 250 g de farinha de trigo 125 g de manteiga gelada ou (5 colheres (sopa) cheias de margarina 1 ovo 1 co