Artichoke Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,184 cal. | (199 %) | ||
| Protein | 169 g | (172 %) | ||
| Fat | 323 g | (278 %) | ||
| Carbohydrates | 154 g | (103 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 197.4 g | (658 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 14.5 μg | (73 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 55.6 mg | (463 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 1,491 μg | (497 %) | ||
| Pantothenic acid | 12.7 mg | (212 %) | ||
| Biotin | 161.5 μg | (359 %) | ||
| Vitamin B₁₂ | 11.2 μg | (373 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 7,747 mg | (194 %) | ||
| Calcium | 3,400 mg | (340 %) | ||
| Magnesium | 637 mg | (212 %) | ||
| Iron | 34.2 mg | (228 %) | ||
| Iodine | 201 μg | (101 %) | ||
| Zinc | 26 mg | (325 %) | ||
| Saturated fatty acids | 195.5 g | |||
| Uric acid | 1,484 mg | |||
| Cholesterol | 1,884 mg | |||
| Complete sugar | 69 g |
Ingredients
- Ingredients
- 250 grams Puff pastry dough
- 6 medium sized Artichoke
- salt
- lemon juice
- butter (for the pan)
- Pastry flour (to work)
- 1 garlic clove
- 100 grams cream cheese
- 150 grams Goat cheese
- 100 grams Crème fraiche
- 250 milliliters Whipped cream
- 5 eggs
- 75 grams grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Thaw the puff pastry.
Rinse the artichokes, remove the outer leaves, halve lengthwise and remove the hay. Blanch in boiling salt water with a squeeze of lemon juice for about 15 minutes. Remove, drain well and cut into pieces.
Preheat the oven to 180°C (approximately 350°F). Grease a quiche dish with butter. Roll the puff pastry out on a floured surface and line the dish, forming an edge. Cut off the excess dough.
Peel and finely chop the garlic. Mix the cream cheese, goat cheese, creme fraiche, cream, eggs and grated parmesan. Season with salt, pepper and nutmeg.
Arrange the artichokes and garlic on the pastry. Pour the cheese mixture on top. Bake for about 45 minutes, until golden brown.
To prevent excess browning, cover with aluminum foil.
Remove from the oven and cool slightly. Serve with a fresh green salad, if desired.
