Preparation: 10 minutes
Cooking: 10 minutes
Total time: 20 minutes
1 tablespoon of diced tomato
1 tablespoon of diced zucchini
20 cl fresh cream
1 tablespoon of grated cheese (goat cheese, émental or blue cheese)
1 teaspoon of fresh oregano
Preheat the oven at 200 degrees.
Whisk eggs and cream with oregano and a pinch of cracked pepper.
Pour the mixture in a silicon 12 cupcakes mold, just halfway to the top.
Add few dices of tomato and zucchini in each bouchées as well as some of your favorite cheese.
Cook in the oven till golden brown. Depending on the oven it can be really quick.
Let it cool down for few minutes and remove from the mold.
Eat lukewarm or cold.
Eat as an aperitif or an entree with green salad.
You can use other vegetables like capsicum and eggplant (has to be cooked before as raw eggplants are toxic), or seeds and nuts or sun-dried tomatoes, just be creative ! Delicious with smoked salmon too.
Drink a light red wine or your favorite aperitif.
1 serving: 2 pieces
Calories: 203 Kcal
Fat: 18 gr
Protein: 10 gr
Carbohydrates: 1 gr
A delicious little bouchée, ideal for parties or kids dinner, high in fat it can give a sensation of satiety.