Asparagus and Ricotta Quiche

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Asparagus and Ricotta Quiche
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
938
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie938 cal.(45 %)
Protein34 g(35 %)
Fat62 g(53 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.8 mg(100 %)
Vitamin D2.6 μg(13 %)
Vitamin E5.6 mg(47 %)
Vitamin K57.8 μg(96 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.2 mg(14 %)
Folate208 μg(69 %)
Pantothenic acid2.4 mg(40 %)
Biotin21.7 μg(48 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C25 mg(26 %)
Potassium665 mg(17 %)
Calcium588 mg(59 %)
Magnesium66 mg(22 %)
Iron3 mg(20 %)
Iodine60 μg(30 %)
Zinc3.6 mg(45 %)
Saturated fatty acids36.1 g
Uric acid64 mg
Cholesterol457 mg
Complete sugar8 g

Ingredients

for
4
For dough
300 grams Pastry flour
150 grams soft butter
1 egg
1 egg yolk
For filling
1 Tbsp olive oil
500 grams green Asparagus
400 grams Ricotta cheese
3 eggs
100 grams Parmesan
salt
freshly ground peppers
grated Nutmeg
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oileggeggsalt

Preparation steps

1.

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. 

2.

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.

3.

For the filling, mix together ricotta, eggs, and grated Parmesan.  Season with salt, pepper and nutmeg to taste.

4.

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.