Asparagus Quiche with Strawberries

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Asparagus Quiche with Strawberries
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
3884
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,884 cal.(185 %)
Protein111 g(113 %)
Fat329 g(284 %)
Carbohydrates127 g(85 %)
Sugar added0 g(0 %)
Roughage24.4 g(81 %)
Vitamin A3.7 mg(463 %)
Vitamin D12.2 μg(61 %)
Vitamin E53.8 mg(448 %)
Vitamin K357.5 μg(596 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂3.3 mg(300 %)
Niacin36.3 mg(303 %)
Vitamin B₆1.6 mg(114 %)
Folate1,212 μg(404 %)
Pantothenic acid10.8 mg(180 %)
Biotin161.7 μg(359 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C241 mg(254 %)
Potassium3,675 mg(92 %)
Calcium1,565 mg(157 %)
Magnesium408 mg(136 %)
Iron16.4 mg(109 %)
Iodine122 μg(61 %)
Zinc15.7 mg(196 %)
Saturated fatty acids150.5 g
Uric acid267 mg
Cholesterol1,667 mg
Complete sugar47 g

Ingredients

for
1
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
How healthy are the main ingredients?
Whipped creamStrawberryBasileggsaltolive oil

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 400°F). Lightly grease the tart pan with olive oil.

3.

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. 

4.

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.

5.

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.

6.

Garnish to taste with strawberries and basil. To serve, cut and serve warm.

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