Artichoke Quiche
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
4593
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,593 cal. | (219 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 355 g | (306 %) | ||
| Carbohydrates | 276 g | (184 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 66 g | (220 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 9.9 μg | (50 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 297.2 μg | (495 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 607 μg | (202 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 84.4 μg | (188 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 3,806 mg | (95 %) | ||
| Calcium | 873 mg | (87 %) | ||
| Magnesium | 281 mg | (94 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 219.8 g | |||
| Uric acid | 555 mg | |||
| Cholesterol | 1,544 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the quiche
- 3 slices frozen Puff pastry dough (180 grams)
- 500 grams Artichoke bottoms (canned)
- 3 eggs
- 200 grams Sour cream
- salt
- White pepper
- Pastry flour (for the work surface)
- 1 removable bottom Pan (24 cm diameter)
- For the herb sauce
- Tarragon (1 tablespoon chopped, or to taste)
- 150 grams Sour cream
- 4 Tbsps Whipped cream
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- For serving
- Lettuce
Preparation steps
1.
For the quiche: Stack the puff pastry sheets and let thaw. Place the artichokes in a colander and drain. Whisk together eggs and creme fraiche and season with salt and pepper.
2.
Roll out puff pastry on a lighlty floured surface. Rinse a tart pan with a removable bottom (24 cm or approximately 9 inches in diameter) under cold water and line with the dough, trimming the edge.
3.
Placing artichoke bottoms on the dough. Pour the custard over and bake the quiche in a preheated oven (200°C or approximately 400°F) for about 35 minutes. Let rest 10 minutes before cutting.
4.
For the herb sauce: Stir together creme fraiche, cream, lemon juice and herbs and season with salt and pepper.
5.
Cut artichoke quiche into pieces and serve with salad and herb sauce.
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