Asparagus and Salmon Quiche

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Average: 5 (4 votes)
(4 votes)
Asparagus and Salmon Quiche
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein11 g(11 %)
Fat25 g(22 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.8 μg(9 %)
Vitamin E2.3 mg(19 %)
Vitamin K20.9 μg(35 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate78 μg(26 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C13 mg(14 %)
Potassium269 mg(7 %)
Calcium169 mg(17 %)
Magnesium23 mg(8 %)
Iron1.2 mg(8 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids14.4 g
Uric acid21 mg
Cholesterol178 mg
Complete sugar3 g

Ingredients

for
12
For the dough
200 grams Pastry flour
½ tsp salt
1 tsp Baking powder
1 egg yolk
130 grams cold butter
For the filling
1 bunch scallions
500 grams green Asparagus
30 grams butter
150 grams Smoked salmon
5 eggs
250 grams sour Whipped cream (10% fat content)
salt
peppers (freshly ground)
Nutmeg
120 grams Gouda (in slices)
blooming Chives (for garnish)
How healthy are the main ingredients?
Whipped creamGoudasalteggsaltNutmeg

Preparation steps

1.

For the dough, mix the flour with salt and baking powder, make a well in the center and pour in the egg yolk. Add the chopped cold butter around it and knead quickly with both hands to form a smooth dough. Cover the dough in plastic wrap and put in refrigerator for 30 minutes.

2.

Rinse, trim and cut the scallions into 5 cm (approximately 2 inches) long pieces. Rinse and trim the asparagus, peel the bottom third thinly, and cut into 5 cm (approximately 2 inches) long pieces.

3.

Saute the scallions with asparagus in hot butter for 2-3 minutes. Cut the salmon into pieces.

4.

Roll out the dough on a lightly floured surface into circle of about 30 cm (approximately 12 inches) diameter. Line a greased tartform pan with the rolled dough and press down the edges.

Beat the eggs with the sour cream and nutmeg, and season with salt and pepper. Place the half of the vegetables over the dough and pour the egg-cream mixture over. Spread the remaining vegetables on it and top with the salmon pieces and gouda slices.

5.

Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 35-45 minutes. Remove from the oven, garnish with chives and serve hot.