Asparagus and Ricotta Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 938 cal. | (45 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 588 mg | (59 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 36.1 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 457 mg | |||
| Complete sugar | 8 g |
Ingredients
- For dough
- 300 grams Pastry flour
- 150 grams soft butter
- 1 egg
- 1 egg yolk
Preparation steps
For the dough, mix together flour, butter, egg and egg yolk, and 100 ml (approximately 1/2 cup) of water. Knead until dough is smooth. Form into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Rinse asparagus. Trim the bottoms and peel the lower third of the stalks. Leave asparagus whole or trim into bite-size pieces as desired. Cook asparagus in boiling salted water for about 5 minutes. Remove and drain.
For the filling, mix together ricotta, eggs, and grated Parmesan. Season with salt, pepper and nutmeg to taste.
Roll out the dough to fit the baking pan. Grease the baking pan and line with the dough. Place asparagus on the dough in a decorative pattern. Top evenly with the ricotta mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
