Asparagus Quiche
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
3691
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,691 cal. | (176 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 320 g | (276 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 12.3 μg | (62 %) | ||
| Vitamin E | 26.9 mg | (224 %) | ||
| Vitamin K | 253.8 μg | (423 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 859 μg | (286 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 90.2 μg | (200 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 2,752 mg | (69 %) | ||
| Calcium | 1,594 mg | (159 %) | ||
| Magnesium | 251 mg | (84 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 267 μg | (134 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 178.9 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 1,591 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams green Asparagus
- salt
- 250 grams Cherry tomatoes
- 4 eggs
- 400 milliliters Whipped cream
- 4 Tbsps grated Parmesan
- 200 grams Feta
- 1 Tbsp freshly chopped oregano
- freshly ground peppers
- Nutmeg (grated)
- olive oil (for the baking pan)
- 250 grams Puff pastry dough
Preparation steps
1.
Rinse asparagus, peel bottom thirds of stalks and halve stalks. Blanch in boiling salted water for about 5 minutes, drain and rinse in cold water, drain again. Rinse and dry tomatoes, halve.
2.
Whisk eggs with cream and 2 tablespoons of Parmesan. Crumble feta and combine with oregano, season with salt, pepper and nutmeg.
3.
Grease quiche pan with oil.
4.
Roll out puff pastry until 3-4 mm thin (approximately 1/5 inch) and line pan with it, making an edge all around. Top with asparagus and pour egg mixture over. Spread with tomatoes and sprinkle with feta. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown.
5.
Remove quiche from the oven and serve with salad, if desired.
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