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Suggest a better descriptionRoll out pastry, line tin, prick base chill in freezer for 30 mins, oven 200 bake blind for 15 mins then take out paper and cook for 7 mins, mix egg white with 1tsp Dijon mustard and using the back of spoon brush over the hot pastry base to seal it, lower oven 180.
HeT oil gently fry lardons, until they release their fat, raise the heat and fry until crisp and browned, remove from heT and drain, spread out on pastry, use a fork to combine eggs, egg yolk creme fraiche, 100g cheddar and the remaining 3tsp of Dijon mustard, pour I to case and top with remaining g cheese.bake for 45 mins,
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 254 | ||
Calories from Fat: 181 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 91.3mg | 28 % | |
Sodium 350.8mg | 12 % | |
Potassium 265.8mg | 7 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.9g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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