Loaded Vegetarian Quiche Recipe

Ingredients and Preparation

Gather Fresh Ingredients

To make a loaded vegetarian quiche, you’ll need to gather fresh ingredients from your local market or grocery store. Here are some essential items:

Ingredients

1 sheet of frozen puff pastry, thawed (for the crust)
3 large eggs
1 cup heavy cream
1/2 cup grated cheddar cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

Fresh Vegetables

Some vegetables that add flavor, texture, and nutrients include:

Bell peppers (any color) – diced
Onions – thinly sliced or diced
Mushrooms – sliced or chopped
Spinach leaves – fresh or frozen
Zucchini – sliced or grated

Other ingredients:

1 cup grated mozzarella cheese (optional)
1/4 cup chopped fresh basil (optional)
Salt and pepper to taste
Olive oil for brushing the crust

Now that you have your ingredients, let’s move on to preparing them. Wash all your vegetables thoroughly and pat them dry with paper towels.

1 pie crust

The key ingredient for a delicious loaded vegetarian quiche recipe is a high-quality pie crust. A good pie crust should be made from ingredients that complement the flavors and textures of the filling, without overpowering them. In this case, we will use a single pie crust to house the various layers of vegetables, cheese, and eggs.

The ingredients for the quiche are quite straightforward: 1 pie crust made from all-purpose flour, cold butter, and ice water, which forms the base of the dish. For the filling, we need a mix of sautéed vegetables such as onions, bell peppers, mushrooms, and spinach, along with some diced tomatoes and fresh herbs like thyme and rosemary.

For a loaded vegetarian quiche, we will also include some crumbled cheese to add creaminess and flavor. Cheddar or mozzarella work well in this recipe, but feel free to experiment with other varieties of cheese to suit your taste.

To make the pie crust, simply combine 2 1/4 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of cold butter in a bowl. Use your fingers or a pastry blender to work the butter into the flour until it resembles coarse crumbs.

Next, add 1/4 cup of ice water and continue mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out to fit your pie dish.

Preheat your oven to 375°F, or 190°C, with a rack in the center of the oven to ensure even cooking. This will help us achieve that perfect golden-brown crust and cooked filling.

Roll out the chilled pie crust and place it in a 9-inch tart pan with a removable bottom. Trim any excess dough from the edges, then fill the pie crust with the layers of sautéed vegetables, cheese, and eggs.

Fold or press the edges of the pie crust to seal the quiche, making sure there are no gaps for filling to escape during baking.

2 cups mixed vegetables (e.g., bell peppers, onions, mushrooms)

To prepare a delicious loaded vegetarian quiche, you’ll need to gather the following ingredients:

Main Ingredients:

1 cup grated cheddar cheese (you can use other types of cheese like mozzarella or parmesan)
1/2 cup grated Swiss cheese
1/4 cup chopped fresh parsley
1 teaspoon dried thyme

Vegetable Fillings:

2 cups mixed vegetables (e.g., bell peppers, onions, mushrooms)
You can use any combination of vegetables you like or have on hand.
Cooked spinach and artichoke hearts make a great addition
Add some sautéed zucchini, yellow squash, or eggplant for extra flavor
Use diced tomatoes if they’re in season

Pantry Items:

1 pie crust (homemade or store-bought)
3 large eggs
1 cup heavy cream or half-and-half
Oil and Seasoning:
2 tablespoons butter, melted (for the pie crust)
Salt and pepper to taste

To prepare the quiche, follow these steps:

Preheat your oven to 375°F (190°C).
Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
Melt the butter and brush it evenly over the pie crust. Set aside.
In a large skillet, sauté the mixed vegetables until they’re tender. Add some salt and pepper to taste.
In a separate bowl, whisk together the eggs, heavy cream or half-and-half, grated cheese, chopped parsley, and dried thyme. Season with salt and pepper to taste.
Arrange the sautéed vegetables in the pie crust, leaving a small border around the edges.
Pour the egg mixture over the vegetables, making sure they’re completely covered.
Bake the quiche for about 40-45 minutes, or until it’s golden brown on top and set in the center. A toothpick inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for a few minutes before serving. Slice and serve warm, garnished with chopped herbs if desired.

This loaded vegetarian quiche is perfect as a main course or side dish for your next dinner party or family gathering. The mix of vegetables adds plenty of flavor and texture to the cheese filling, making it a great option for vegetarians and vegans alike!

2 cloves garlic, minced

The Loaded Vegetarian Quiche Recipe requires a variety of ingredients to create a rich and flavorful dish. To start with, you will need 2 cloves of garlic, which should be minced before use. Minced garlic is simply garlic that has been finely chopped into small pieces using a knife or a food processor.

To mince the garlic, place it on a cutting board and peel off any visible papery skin. Next, lay your knife flat against the cutting board and slice through the garlic cloves at a shallow angle, applying gentle pressure to avoid crushing them. Continue to make small cuts in a back-and-forth motion until you reach your desired level of minuteness.

Alternatively, if you prefer not to mince the garlic by hand, you can use a food processor or electric chopper to quickly and easily achieve the same result. Simply add the garlic cloves to the processing bowl, secure it with the lid, and pulse until the garlic is finely chopped to your liking.

Once you have successfully minced the garlic, proceed with adding it to the recipe along with other required ingredients such as shredded cheese, diced vegetables, eggs, and spices. Combine all of these ingredients in a large bowl and whisk together until smooth before pouring them into a pie crust for baking.

1 cup shredded cheese (e.g., cheddar or mozzarella)

The core ingredient that binds this dish together is quiche filling, a mixture of eggs, milk, and shredded cheese. The primary component of quiche filling is eggs, which serve as both a binding agent and a source of protein. To create the perfect quiche filling, use 4 large eggs, making sure to whisk them well before adding any other ingredients.

In addition to eggs, quiche filling also requires milk, which adds moisture and tenderness. You can opt for either whole milk or a non-dairy alternative, such as almond milk or soy milk. For this recipe, use 1 1/2 cups of whole milk.

The next essential ingredient is shredded cheese, which provides flavor, texture, and an extra layer of creaminess. To achieve the perfect balance of flavors, choose between cheddar or mozzarella, or a combination of both. For this recipe, use 1 cup of shredded cheese.

For added depth of flavor, incorporate some diced onions, bell peppers, and mushrooms into the quiche filling. These ingredients will not only add texture but also provide a subtle sweetness that complements the savory taste of eggs and cheese.

To prepare the quiche filling, preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together eggs, milk, and shredded cheese until well combined. Add diced onions, bell peppers, and mushrooms to the mixture, stirring gently to distribute evenly.

Once you’ve prepared the quiche filling, it’s time to assemble the Loaded Vegetarian Quiche. In a greased 9-inch pie dish or skillet, pour the quiche filling and top with additional shredded cheese. Transfer the quiche to the preheated oven and bake for 35-40 minutes or until the edges are golden brown and the center is set.

To ensure that your Loaded Vegetarian Quiche turns out perfectly, keep an eye on it during the baking process. If you notice that the edges are browning too quickly, cover them with foil to prevent overcooking.

Once the quiche has finished baking, remove it from the oven and let it rest for a few minutes before serving. Slice into wedges and enjoy your delicious Loaded Vegetarian Quiche!

1/2 cup heavy cream

The key to a rich and creamy quiche is using high-quality ingredients, particularly when it comes to the filling.

For the loaded vegetarian quiche recipe, you will need to gather the following ingredients:

1 cup of shredded cheese, such as Cheddar or Monterey Jack, for added flavor and texture

1/2 cup of heavy cream, which is a crucial component in creating a smooth and creamy filling.

Heavy cream plays a vital role in balancing out the flavors in the quiche and providing a silky texture to the filling. When using heavy cream, it’s essential to note that it contains about 36% fat, making it an ideal choice for baked goods like quiches.

To prepare the quiche, you will need to preheat your oven to 375°F (190°C). While the oven is heating up, you can begin preparing the filling by sautéing a combination of vegetables such as onions, bell peppers, and mushrooms in a pan with some oil until they are tender.

Once the vegetables are cooked, it’s time to add in the shredded cheese and heavy cream. Stir well to combine the ingredients, ensuring that the cheese is evenly distributed throughout the mixture.

Now, it’s time to pour the quiche filling into a pie crust and bake until the filling is set and the crust is golden brown.

This loaded vegetarian quiche recipe is perfect for any occasion, whether you’re looking for a delicious brunch dish or a satisfying dinner option. With its rich and creamy filling, combined with the savory flavors of the vegetables and cheese, it’s sure to please even the most discerning palates.

4 large eggs

The key to making an exceptional quiche lies in the quality of its ingredients, particularly the eggs. For this recipe, we’ll need 4 large eggs that are fresh and rich in protein. You can use any type of egg you prefer, such as organic or free-range eggs, but it’s essential to note that brown eggs have a slightly different flavor profile than white eggs.

When selecting the eggs, look for those with a clean and dry appearance. Avoid eggs with visible cracks, stains, or an unusual odor, as these can indicate bacterial contamination. Make sure to store the eggs in the refrigerator at a temperature of 40°F (4°C) or below to prevent spoilage.

Before using the eggs, gently crack them into a bowl and let them sit for about 10 minutes. This step is crucial to ensure that the eggs are not contaminated with any bacteria that may have accumulated in the membranes between the egg yolks and whites.

To prepare the eggs for cooking, you can whisk them lightly with a fork until they’re just combined. Be careful not to over-whisk the eggs, as this can create air pockets and cause the quiche to puff unevenly during baking.

For our loaded vegetarian quiche recipe, we’ll be using 4 large eggs per pie crust. Since the quiche will have a rich filling, you won’t need to worry about the eggs overpowering the other ingredients. However, if you prefer a lighter texture, you can reduce the number of eggs to 3 or even 2.

Salt and pepper to taste

The success of any quiche recipe lies in its ingredients and preparation method. For a loaded vegetarian quiche, you will need the following:

A flaky pastry crust made from 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 cup of cold unsalted butter, which should be cubed and kept refrigerated until needed. The pastry dough can be either homemade or store-bought.

For the filling, you will need 2 large onions, chopped finely, 3 cloves of garlic, minced, and 2 cups of a mix of vegetables such as bell peppers, mushrooms, zucchini, spinach, and cherry tomatoes. These should all be chopped into bite-sized pieces.

Also required are 1 cup of grated cheddar cheese, preferably a vegetarian option, 1/4 cup of grated Parmesan cheese, and 2 large eggs which should be beaten well with 1/2 teaspoon of black pepper.

To add some extra flavor to the quiche, you can include 1 tablespoon of dried oregano, 1 teaspoon of paprika, and a pinch of nutmeg.

Start by preheating your oven to 375°F (190°C). In a separate bowl, whisk together the eggs, salt, black pepper, dried oregano, paprika, and nutmeg until well combined. Set this aside for now.

Roll out the pastry dough on a lightly floured surface to about 1/4 inch thickness. Transfer it to a 9-inch tart pan with a removable bottom. Trim any excess dough from around the edges of the tin.

In a large skillet, sauté the onions and garlic over medium heat until softened. Add in the mixed vegetables and cook until they are tender but not too soft. Set aside for now.

Sprinkle half of the grated cheese on the bottom of the pastry crust. Follow this by spreading out the cooked vegetable mixture evenly.

Now, sprinkle the rest of the cheese over the top of the vegetables. Pour the egg mixture over this and smooth it out to ensure that everything is even.

Bake in the preheated oven for about 40-45 minutes or until the quiche is set and golden brown on the top. The edges should be crispy and the filling well cooked.

Vegetable Preparation and Pie Filling

Puree Vegetables in Food Processor

In order to make a delicious Loaded Vegetarian Quiche, we need to prepare a flavorful pie filling. One of the key steps in this process is pureeing vegetables in a food processor.

Vegetable Selection

The choice of vegetables used for pureeing plays a crucial role in determining the flavor and texture of the quiche filling. For this recipe, you can use a combination of mushrooms, onions, bell peppers, and zucchini.

Preparation

Begin by washing the selected vegetables thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean cloth or paper towels to prevent excess moisture from affecting the pureeing process.

Next, peel and chop the vegetables into smaller pieces to facilitate even cooking and processing. For onions and garlic, it is best to sauté them in a pan until they are softened before adding them to the food processor.

Mushrooms can be sliced or chopped depending on their size and desired texture. If using larger mushrooms, consider removing the stems for easier processing.

Pureeing

Add the prepared vegetables to a food processor with a little bit of oil or broth to help facilitate the blending process. Process the mixture in short intervals, stopping to scrape down the sides as needed, until you achieve your desired consistency.

The puree should be smooth and creamy, but still retain some texture from the individual vegetables. This will add depth and variety to the quiche filling without overpowering it with any single ingredient.

Process cooked vegetables until smooth, using 1 tablespoon at a time as needed

To create a rich and creamy pie filling for your Loaded Vegetarian Quiche, it’s essential to properly process cooked vegetables until smooth.

Begin by cooking a variety of vegetables, such as bell peppers, onions, mushrooms, and spinach, in a pan with some oil or butter until they’re tender.

Next, allow the cooked vegetables to cool slightly before transferring them to a blender or food processor.

Using a tablespoon at a time as needed, add the cooked vegetables to the blender and process until smooth. This may take some time, so be patient and stop the blender occasionally to scrape down the sides with a spatula.

If you find that your mixture is still a bit chunky, don’t worry! Simply continue processing in small increments, adding more cooked vegetable as needed until the desired consistency is achieved.

Keep in mind that you may need to stop the blender and scrape down the sides several times during this process. It’s better to take it slow and steady than to risk over-processing your filling and ending up with a mushy texture.

As you’re processing, feel free to add other ingredients such as cream cheese, shredded cheese, or herbs to enhance the flavor of your pie filling. Just be sure not to add too much liquid at once, as this can make it difficult to achieve a smooth consistency.

Once your pie filling has reached the desired texture and consistency, you’re ready to assemble and bake your Loaded Vegetarian Quiche!

Mix Egg and Cream Mixture

To prepare the vegetable filling for the loaded vegetarian quiche recipe, start by finely chopping a variety of vegetables such as bell peppers, onions, mushrooms, and zucchini.
Sauté the chopped vegetables in a pan with a small amount of oil until they are tender and lightly browned, adding some salt and pepper to taste.
Next, chop some fresh herbs like parsley or chives and add them to the pan, stirring well to combine.
The filling is then cooked for about 5 minutes, allowing the flavors to meld together and the vegetables to soften slightly.
In a separate bowl, whisk together eggs and cream mixture until smooth and creamy.
The egg and cream mixture serves as the base of the quiche, and it’s essential to get it right to ensure the quiche sets properly.
Whisking the mixture thoroughly incorporates air, which helps the quiche rise during baking and gives it a light texture.
Add some grated cheese like cheddar or parmesan to the egg and cream mixture for extra flavor and richness.
The loaded vegetarian quiche recipe typically includes a combination of vegetables such as diced potatoes, spinach, and sliced bell peppers, which are sautéed until tender before being added to the quiche base.

In separate bowl, beat eggs and heavy cream until well combined

To begin preparing the Vegetable Preparation and Pie Filling, start by peeling and chopping a variety of vegetables such as onions , bell peppers, , mushrooms , and zucchini into small, uniform pieces. This will ensure that they cook evenly throughout the quiche.

Next, heat some oil in a pan over medium-high heat and sauté the chopped vegetables until they are tender and lightly browned. This step brings out their natural sweetness and adds depth to the quiche.

Now, it’s time to prepare the pie filling. In a separate bowl, beat eggs and heavy cream until well combined. The eggs will provide structure to the quiche, while the heavy cream adds moisture and richness.

Add some grated cheese, such as cheddar or feta, to the egg mixture and stir until it’s fully incorporated. The cheese will not only add flavor but also help bind the filling together.

Now, combine the cooked vegetables with the egg mixture and stir until they’re evenly distributed. Season the filling with some dried herbs, such as thyme or rosemary, to give it an extra boost of flavor.

Preheat your oven to 375°F (190°C) and prepare a pie crust according to the recipe instructions. Fill the pie crust with the vegetable and egg mixture, making sure to leave a small border around the edges.

Cooking the Quiche

Assemble and Bake Pie

To cook the quiche, start by preheating your oven to 375°F (190°C). While the oven is warming up, prepare the filling ingredients.

Gather a large bowl and whisk together 6 eggs, 1 1/2 cups of milk, 1 teaspoon of salt, and a few grinds of black pepper. Add in the shredded cheese, diced ham, chopped fresh herbs (such as parsley or chives), and frozen spinach that have been thawed and drained. Stir until well combined.

Next, roll out one pie crust on a floured surface to fit a 9-inch tart pan with a removable bottom. Gently place the dough into the pan and trim any excess along the edges.

Pour the egg mixture over the pie crust, leaving about 1/2 inch of space between the filling and the edge of the crust. Dot the top of the quiche with butter if desired.

To assemble and bake the pie, place it in the preheated oven and bake for approximately 40-50 minutes or until the edges are golden brown and the center is set.

Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes. This allows the filling to set completely before serving.

Slice and serve warm, garnished with fresh herbs if desired. Quiche can be served as a main dish or a side, making it an excellent option for brunch gatherings or special occasions.

Roll out pie crust to 1/4 inch thickness

To cook the perfect Quiche, it’s essential to start with a well-made crust. Rolling out the pie crust to 1/4 inch thickness is a crucial step in achieving a flaky and even texture.

To roll out the pie crust to 1/4 inch thickness, follow these steps:

First, remove the pie crust from the refrigerator and let it sit at room temperature for about 10-15 minutes. This will allow the dough to relax and become easier to roll out.
Next, lightly dust a clean surface with flour or cornstarch to prevent the crust from sticking. You can also use parchment paper for added ease.
Now, place the pie crust on the prepared surface and sprinkle it with a small amount of flour or cornstarch. This will help prevent the dough from sticking to the rolling pin.
Using a rolling pin, begin to roll out the dough to the desired thickness. Apply even pressure, starting from the center of the crust and working your way outwards.
Aim for a thickness of 1/4 inch, which is equivalent to about 6 mm. This will ensure that your quiche crust is flaky and tender when cooked.
As you roll out the dough, rotate it regularly to maintain an even shape. If necessary, use a gentle touch to guide the rolling pin back on track.
Once you’ve reached the desired thickness, carefully lift the dough into your pie dish and press it gently into the corners. Trim any excess dough from the edges with a sharp knife or pastry cutter.

Remember to fill your perfectly rolled-out quiche crust with delicious ingredients like sautéed vegetables, cheese, and creamy eggs to create a mouth-watering Loaded Vegetarian Quiche Recipe!

Arrange cooked vegetables in pie shell

Start by preheating the oven to 375°F (190°C). While the oven is heating up, begin preparing the filling ingredients for the quiche.

To prepare the vegetables for the quiche, start by washing and peeling any necessary components, such as carrots or onions. Then chop them into bite-sized pieces, making sure they are all roughly the same size so that they cook evenly.

Next, sauté the chopped vegetables in a pan with a small amount of oil until they are tender and lightly browned. This will bring out their natural flavors and add texture to the quiche.

While the vegetables are cooking, whisk together the eggs, milk, and shredded cheese in a separate bowl. Add any other desired spices or seasonings, such as salt, pepper, or dried herbs, to give the quiche an extra boost of flavor.

Once the vegetables are done sautéing, remove them from heat and let them cool slightly. This will prevent the egg mixture from scrambling when it’s poured over the vegetables in the pie crust.

To assemble the quiche, arrange the cooked vegetables in an even layer at the bottom of the pie shell. Make sure to leave a small border around the edges of the crust without any filling, as this will help the quiche hold its shape while it’s baking.

Pour the egg mixture over the arranged vegetables, making sure to fill the pie crust about 3/4 of the way full. Don’t overfill the pie crust, as this can cause the quiche to spill over during baking.

Pour egg mixture over vegetables

To cook the quiche, start by preheating your oven to 375°F (190°C). This will ensure that it reaches a consistent temperature and cooks evenly throughout.

While the oven is heating up, roll out the pie crust to fit into a 9-inch tart pan with a removable bottom. Press the dough into the corners of the pan and trim any excess dough from the edges.

Filling the pie crust with your loaded vegetable quiche mixture can be done as follows:

Mix together the shredded cheese, diced ham or bacon, chopped bell peppers, mushrooms, spinach, and diced tomatoes. Set this mixture aside.

Pouring the egg mixture over the vegetables can be achieved in several steps:

In a separate bowl, whisk together 8 large eggs, 1 cup of heavy cream or half-and-half, salt, and pepper until well combined.
Add the mixed vegetables to the pie crust, making sure they’re evenly distributed.
Now pour the egg mixture over the vegetables. Make sure to cover all of them with a layer of egg mixture.
Place the quiche in the preheated oven and bake for 35-40 minutes or until the eggs are set, and the crust is golden brown.
After baking, remove the quiche from the oven and let it rest for at least 10-15 minutes before serving. This will allow the eggs to fully set and make the quiche easier to slice and serve.

Sprinkle shredded cheese on top

To cook the quiche to perfection, follow these steps:

Preheat your oven to 375°F (190°C).
Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
In a large skillet, sauté the mushrooms, bell peppers, onions, and garlic until they are softened and fragrant.
Add the chopped spinach and cook until wilted, then set aside to cool slightly.
In a separate bowl, whisk together the eggs, milk, shredded cheddar cheese, and chopped fresh herbs (such as parsley or thyme).
Sprinkle shredded cheese on top of the vegetables in the skillet, and then add the cooked spinach mixture.
Pour the egg mixture over the vegetables and transfer the skillet to a baking sheet lined with parchment paper.
Place the quiche under the broiler for an additional 2-3 minutes, or until the top is golden brown.
Remove the quiche from the oven and let it cool in the pan for 10-15 minutes before slicing and serving.

Some optional toppings include:

Cooked bacon or prosciutto
Diced tomatoes
Chopped fresh herbs, such as parsley or chives
Sliced scallions or green onions

This Loaded Vegetarian Quiche is perfect for brunch or dinner, and can be enjoyed hot or cold.

Bake at 375°F (190°C) for 3540 minutes

To cook a loaded vegetarian quiche, you will need to preheat your oven to 375°F (190°C).

This temperature is crucial for achieving the perfect balance between the set custard and the golden-brown crust.

While your oven is heating up, prepare the filling ingredients. You will need:

1 cup of shredded mozzarella cheese
1/2 cup of grated cheddar cheese
1 cup of frozen spinach, thawed and drained
1 cup of sliced mushrooms
1 cup of diced bell peppers
1 small onion, diced
6 cloves of garlic, minced
1 cup of chopped fresh parsley
2 cups of shredded ricotta cheese
6 eggs
Salt and pepper to taste
1 pie crust (homemade or store-bought)

Mix the filling ingredients together in a bowl, being careful not to overmix.

Pour the filling mixture into the pie crust.

Bake at 375°F (190°C) for:

30 minutes – This is when you will need to rotate your quiche to ensure even cooking. Rotate it to the opposite side to prevent hotspots from forming and promote even browning.

After 20 minutes, check on the quiche and cover the edges with foil to prevent overcooking. If using a pie crust shield, remove it at this point.

10-15 minutes – This is when you will need to rotate your quiche again. Rotate it to the opposite side and continue baking until the center of the quiche is set and the edges are golden brown.

Remove the quiche from the oven and let it cool on a wire rack for 5-10 minutes before slicing and serving.

The total cooking time will be around 40-50 minutes. However, this can vary depending on your oven’s performance and the size of your quiche.

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Tarquin Pemberton

Sous-Chef Sensation at myfab5.com

Tarquin Pemberton, the culinary virtuoso behind this site, carries the distinguished title of Sous-Chef Sensation. With a flair for creating culinary masterpieces, Tarquin brings his expertise to the world of pet cuisine. His site is a treasure trove for pet owners seeking gourmet and health-conscious recipes to delight their beloved companions. Tarquin's passion for crafting exquisite meals is evident in the delectable and thoughtfully curated content he shares. For those who aspire to treat their pets to a culinary adventure, Tarquin Pemberton's site is a testament to the artistry and skill of a sous-chef dedicated to the gastronomic happiness of our four-legged friends.

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