Pea Souffle with Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 4 g |
Preparation steps
Scrub potatoes and cook in salted water for about 30 minutes or until tender. Drain, peel and press through a potato ricer. Let evaporate and cool slightly.
Blanch peas in boiling salted water, drain and rinse in cold water, drain well.
Butter four ovenproof ramekins (each about 350-400 ml) (approximately 1 1/2 cup).
Peel onion and chop finely. Heat butter in a pan and saute onion until translucent. Cool. Drain quark well. Separate eggs. Whisk egg yolks with quark, onion, peas (up to 4 tablespoons), parmesan and potatoes. Beat egg whites until stiff and fold into the mixture. Season with salt, pepper and nutmeg. Spread mixture in ramekins, sprinkle with remaining peas and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until golden brown. Remove from the oven and serve.
Remove from oven and serve garnished with chervil.
