Asparagus Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 54.1 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 42 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough
- 400 grams White pepper
- 400 grams white Asparagus
- 150 grams Cherry tomatoes
- 3 eggs
- 400 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 100 grams grated Cheese (e.g. Emmental, Gouda)
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- Pastry flour (to work)
- parsley (for garnish)
Preparation steps
Thaw the puff pastry.
Cut off the bottom third of the green asparagus, peel and cut asparagus diagonally into slices.
Peel the white asparagus and cut diagonally into slices. Boil the white asparagus in salted water for about 5 minutes. Add the green asparagus and cook another 5 minutes. Drain the asparagus.
Rinse and halve the tomatoes.
Roll out the puff pastry on a floured surface and cut out four circles about 15 cm (approximately 6 inches) in diameter. Add these circles into four small ramekins (about 14-15 cm, approximately 5.5-6 inches, in diameter). The edge of the dough should not be too high. Prick several times with a fork. Distribute asparagus and tomatoes on it.
Whisk the cream with the crème fraîche and eggs, add half of the cheese and season with salt, pepper and nutmeg. Pour over the asparagus and tomatoes and cook in a preheated oven at 200°C (approximately 400°F) about 25 minutes until golden brown. Serve with parsley and with the rest of the cheese.
