Mini Broccoli Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 109.9 μg | (183 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
For the dough, stir yeast in milk until smooth. Add sugar.
Place flour, butter and salt in a bowl. Add yeast mixture and knead with the dough hook of an electric mixer. Cover and let rise in a warm place for 45 minutes.
For the filling, rinse broccoli. Trim and cut into small pieces. Blanch in boiling salted water for 5 minutes. Drain, rinse with cold water and drain again.
Toast pine nuts in a pan without fat until light brown. Whisk cream with eggs. Stir in cheese and season with nutmeg, salt and pepper.
Knead dough on a floured surface. Roll out thinly and line buttered ramekins. Distribute broccoli and pine nuts evenly and then top with egg mixture. Bake in a preheated oven at 200°C (approximately 400°F) for 25-30 minutes. Remove and serve immediately.
