Basil and Parmesan Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,126 cal. | (149 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 165 g | (110 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 13.1 μg | (66 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 382 μg | (127 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 106 μg | (236 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,868 mg | (47 %) | ||
| Calcium | 1,268 mg | (127 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 138.3 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 1,843 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 100 grams Whole wheat flour
- 1 pinch salt
- 1 egg
- 130 grams butter
- For the filling
- 100 grams Basil
- 5 eggs
- 250 grams Sour cream
- 40 grams freshly grated Parmesan
- 75 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- Ingredients
- Pastry flour (for dusting)
- butter (for the mold)
- Basil (for garnish)
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, add the beaten egg to the well and the chopped butter around the edges. Chop all ingredients together with a knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, cover with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Rinse the basil, shake dry and finely chop the leaves. Whisk the eggs, sour cream, cheese and cream together, mix in the basil and season with salt, pepper and nutmeg.
Grease a 9-inch tart pan with butter. Roll out the dough on a lightly floured work surface and use to line the prepared pan. Fill with the basil mixture and bake for about 40 minutes.
Remove the quiche from the oven, let cool then cut into pieces and garnish with basil leaves to serve.
