Baked quail egg cups

Name: Baked quail egg cups
Ingredients: 200 g flour; 50 ml oil; 50 ml water; 1/8 teaspoon fine salt; 100 g ham; 100 g semi-hard cheese; 1 small onion (100 g); 12 quail eggs; 1/4 teaspoon fine salt; 1/4 teaspoon ground pepper

Appetizers - Baked quail egg cups by Doina I. - Recipia

Baked quail egg cups have whole quail eggs baked in pastry shells. The pastry holds the ham, semi-hard cheese and onion, while the whites set in the oven at 160 °C. I like to leave the yolks visible when I place the eggs in the cups. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total: 54 minutes. Serves: 4. About 470 kcal and 20 g protein per serving.

Ingredients

200 g flour
50 ml oil
50 ml water
1/8 teaspoon fine salt
100 g ham
100 g semi-hard cheese
1 small onion (100 g)
12 quail eggs
1/4 teaspoon fine salt
1/4 teaspoon ground pepper

Preparation

1. Mix the flour with 1/8 teaspoon fine salt, the oil and water. Knead until you have a smooth dough. 2. Roll out the dough and cut out 12 shapes. Use them to line the wells of a muffin tin. 3. Put ham and semi-hard cheese in each cup, then add a few onion slices. Crack a quail egg on top of each one and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over all the cups. 4. Bake in a preheated oven at 160 °C for 24 minutes, until the whites are set. 5. Leave the cups to stand for 10 minutes before removing the appetizers.

Notes

Keep them in a sealed container in the refrigerator for up to 3 days. The dough can be kneaded a day ahead and kept covered in the refrigerator; let it soften until it can be rolled out without cracking. For a meat-free version, replace the ham with 100 g sautéed mushrooms, cooled well. The dough contains gluten, and the filling has dairy and eggs. You can serve them with a green salad and black tea. Crack the quail eggs separately into a small bowl so you can easily remove any shell fragments. Roll the dough to about 2-3 mm thick so it lines the cups without taking up too much space in the small wells. Diced ham is easier to divide than wide slices and stays evenly distributed in the filling. A 12-well muffin tin lets you bake all the cups at once.