Broccoli and Walnut Quiche

Name: Broccoli and Walnut Quiche
Total time: 1 h 25 min
Yield: 1
Ingredients: 150 grams Pastry flour; 30 grams cold butter; 1 pinch salt; 2 Tbsps Quark; 500 grams Broccoli; 350 milliliters milk; 250 milliliters Whipped cream; 6 eggs; 75 grams Parmesan (freshly grated); salt; freshly ground peppers; freshly grated Nutmeg; butter (for the mold); 50 grams Walnut (chopped); 1 tsp fresh marjoram

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Health Score:

75 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

3124

calories

Calories

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Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)

Calorie	3,124 cal.	(149 %)
Protein	127 g	(130 %)
Fat	223 g	(192 %)
Carbohydrates	156 g	(104 %)
Sugar added	0 g	(0 %)
Roughage	21.5 g	(72 %)

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more nutritional values

Vitamin A	3.2 mg	(400 %)
Vitamin D	13.9 μg	(70 %)
Vitamin E	26.2 mg	(218 %)
Vitamin K	932.9 μg	(1,555 %)
Vitamin B₁	1.4 mg	(140 %)
Vitamin B₂	3.6 mg	(327 %)
Niacin	34.7 mg	(289 %)
Vitamin B₆	2.3 mg	(164 %)
Folate	544 μg	(181 %)
Pantothenic acid	15.2 mg	(253 %)
Biotin	134.2 μg	(298 %)
Vitamin B₁₂	10.5 μg	(350 %)
Vitamin C	479 mg	(504 %)
Potassium	3,192 mg	(80 %)
Calcium	2,064 mg	(206 %)
Magnesium	325 mg	(108 %)
Iron	13.6 mg	(91 %)
Iodine	229 μg	(115 %)
Zinc	16.2 mg	(203 %)
Saturated fatty acids	109.5 g
Uric acid	490 mg
Cholesterol	1,715 mg
Complete sugar	49 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

baking sheet (Quiche, 26 cm diameter) (approximately 10 inches)

For the crust: 150 grams Pastry flour; 30 grams cold butter; 1 pinch salt; 2 Tbsps Quark

For the filling: 500 grams Broccoli; 350 milliliters milk; 250 milliliters Whipped cream; 6 eggs; 75 grams Parmesan (freshly grated); salt; freshly ground peppers; freshly grated Nutmeg; butter (for the mold); 50 grams Walnut (chopped); 1 tsp fresh marjoram

How healthy are the main ingredients?

Broccoli Whipped cream Parmesan Walnut marjoram salt

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Preparation steps

Preheat the oven to 180°C (approximately 350°F).

For the crust: Combine the flour, chopped butter, salt and quark and quickly knead into a firm, smooth dough. If necessary, add extra water. Cover with plastic wrap and chill for about 20 minutes. For the filling: Blanch the broccoli in boiling salted water for 2-3 minutes, rinse under cold water until cool and drain. Whisk together the milk, cream, eggs and 50 grams (approximately 2 ounces) cheese. Season with salt, pepper and nutmeg.

Roll out the dough and use to line a greased pie dish. Add the broccoli, marjoram and walnuts and pour the custard over top. Sprinkle with the remaining Parmesan and bake until golden brown, about 35 minutes.

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