Asparagus Quiche

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Asparagus Quiche
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
3956
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,956 cal.(188 %)
Protein126 g(129 %)
Fat241 g(208 %)
Carbohydrates322 g(215 %)
Sugar added0 g(0 %)
Roughage49.3 g(164 %)
Vitamin A3.1 mg(388 %)
Vitamin D12.7 μg(64 %)
Vitamin E23.3 mg(194 %)
Vitamin K476.6 μg(794 %)
Vitamin B₁2.2 mg(220 %)
Vitamin B₂2.6 mg(236 %)
Niacin37.9 mg(316 %)
Vitamin B₆1.8 mg(129 %)
Folate1,120 μg(373 %)
Pantothenic acid12.1 mg(202 %)
Biotin111.9 μg(249 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C120 mg(126 %)
Potassium3,917 mg(98 %)
Calcium637 mg(64 %)
Magnesium448 mg(149 %)
Iron26.3 mg(175 %)
Iodine95 μg(48 %)
Zinc15.7 mg(196 %)
Saturated fatty acids139.4 g
Uric acid505 mg
Cholesterol1,642 mg
Complete sugar28 g

Ingredients

for
1
Ingredients
300 grams Pastry flour
2 eggs
150 grams butter
salt
500 grams green Asparagus
1 tsp butter
2 cups dried Lentils (for blind baking)
Parchment paper
250 milliliters Whipped cream
3 eggs
peppers
Nutmeg
1 Tbsp lemon juice
How healthy are the main ingredients?
Whipped creamLentileggsalteggNutmeg

Preparation steps

1.

Sift the flour onto a work surface and form a well in the center. Add the eggs and salt to the well. Distribute the cold butter pieces into the flour and chop everything together with a large knife. Work everything into a smooth dough and wrap in foil. Cover and refrigerate for at least 1 hour.

2.

Peel the lower third of the asparagus and remove the ends. Bring salted water to a boil and cook the asparagus for 6 minutes. Rinse with cold water in a colander and drain.

3.

Preheat the oven to 200°C (fan: 180°C) (approximately 400°F). Grease the pan well. Roll out the dough on a floured surface and line the pan, leaving 4 cm (approximately 1 1/2 inch) extend beyond the edge. Pierce the dough several times with a fork. Cut parchment paper and place on the dough. Distribute the lentils on the paper. Blind bake the dough for 10 minutes. Remove the paper with the lentils.

4.

Whisk the eggs and cream. Add salt, pepper and lemon juice. Distribute the asparagus pieces in a star shape on the pastry, pour the egg cream over it. Bake the quiche about 25 minutes.

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