Stuffed Cuke Snacks
The journey of discovering and mastering the Petite Sausage Quiches recipe began on a charming trip to a quaint European village, where the warmth of a cozy café introduced me to the delicate flavors and comforting embrace of these small yet profoundly satisfying culinary treasures. The luxurious cream cheese, rich eggs, and savory sausage, wrapped in a flaky pastry, offer a delightful blend of textures and tastes that epitomize comfort and sophistication in each bite. This enchanting experience spurred a quest to recreate the magic of those quiches at home, leading to a recipe that seeks to bring the quaint charm and rich flavors of that distant café into our own kitchens.
Equipment
- 1 towel
Ingredients
- Dill sprigs
- 26 pimiento strips
- 1 teaspoon fresh dill
- 1 teaspoon onion
- 1 tablespoon blue cheese
- 2 teaspoons fresh parsley
- 3 ounces cream cheese
- 1 large cucumber
Instructions
- Each end of the cucumber should be cut into a 1-inch slice.
- Extract and throw the seeds after cutting them in half to make.
- For 10 minutes, place the cucumber cutting side down on a towel.
- Cheeses, parsley, onion, and shallot are mixed and spooned into cucumber halves.
- Reassemble the pieces and cover them in plastic.
- Slice into 1⁄2-inch slices and sprinkle with dill and de Pescado strips, if preferred.