Asparagus Quiche with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,884 cal. | (185 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 329 g | (284 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.4 g | (81 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 53.8 mg | (448 %) | ||
| Vitamin K | 357.5 μg | (596 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 1,212 μg | (404 %) | ||
| Pantothenic acid | 10.8 mg | (180 %) | ||
| Biotin | 161.7 μg | (359 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 3,675 mg | (92 %) | ||
| Calcium | 1,565 mg | (157 %) | ||
| Magnesium | 408 mg | (136 %) | ||
| Iron | 16.4 mg | (109 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 15.7 mg | (196 %) | ||
| Saturated fatty acids | 150.5 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 1,667 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the quiche
- 75 grams cold butter
- 100 grams Pastry flour
- 100 grams ground Hazelnuts
- 1 egg
- 1 pinch salt
- olive oil (for the pan)
- 750 grams green Asparagus
- salt
- 200 milliliters Whipped cream
- 200 grams Crème fraiche
- 2 Tbsps freshly cut Basil
- 4 eggs
- 100 grams freshly grated Cheese (gruyere)
- peppers
- Nutmeg
- To garnish
- 150 grams Strawberries
- Basil
Preparation steps
For the quiche: Cut the butter into pieces and cut into the flour and ground hazelnuts. Knead together with the egg, salt, and 1-2 tablespoons of cold water. Form a smooth dough. Wrap in plastic wrap and let chill for 30 minutes in the refrigerator.
Preheat the oven to 200°C (approximately 400°F). Lightly grease the tart pan with olive oil.
Roll out the dough on a floured work surface to the size of the pan. Line the tart pan with the dough, making sure to form a crust on the side.
Peel the bottom third of the asparagus and cut each rod into halves or thirds. Blanch for 2-3 minutes in salted water. Rinse and drain well. Spread evenly over the bottom of the tart.
Mix the cremè fraîche with the basil, eggs, and cheese. Season with salt, pepper, and nutmeg. Transfer the cremè fraîche mixture over the asparagus. Bake until golden brown for about 50 minutes.
Garnish to taste with strawberries and basil. To serve, cut and serve warm.
