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Ingredients
- 60 g d'emmental coupé en morceaux
- 300 g d'oignons coupés en deux
- 400 g de champignons de Paris frais coupés en quatre ou six
- 10 g de beurre demi-sel
- 1 pâte feuilletée maison
- 12 tranches fines d'andouille de Guémené
- 4 œufs
- 70 g de crème fraîche épaisse, 30% m.g. min.
- 3 pincées de sel à ajuster en fonction des goûts
- 4 pincées de poivre moulu à ajuster en fonction des goûts
- Nutrition
- per 1 part
- Calories
- 441.5 kcal / 1840.3 kJ
- Protein
- 16.7 g
- Fat
- 29 g
- Carbohydrates
- 27 g
- Fibre
- 2.7 g
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