Broccoli Asparagus Quiche

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Broccoli Asparagus Quiche
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
4018
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie4,018 cal.(191 %)
Protein143 g(146 %)
Fat238 g(205 %)
Carbohydrates326 g(217 %)
Sugar added0 g(0 %)
Roughage55.3 g(184 %)
Vitamin A3.4 mg(425 %)
Vitamin D12.3 μg(62 %)
Vitamin E24.5 mg(204 %)
Vitamin K834.6 μg(1,391 %)
Vitamin B₁2.4 mg(240 %)
Vitamin B₂3 mg(273 %)
Niacin43.5 mg(363 %)
Vitamin B₆2.4 mg(171 %)
Folate1,200 μg(400 %)
Pantothenic acid14.8 mg(247 %)
Biotin112.8 μg(251 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C308 mg(324 %)
Potassium4,407 mg(110 %)
Calcium1,065 mg(107 %)
Magnesium492 mg(164 %)
Iron28.1 mg(187 %)
Iodine139 μg(70 %)
Zinc18.2 mg(228 %)
Saturated fatty acids137.3 g
Uric acid671 mg
Cholesterol1,634 mg
Complete sugar32 g

Ingredients

for
1
Ingredients
300 grams Pastry flour
2 eggs
150 grams butter
salt
200 grams Broccoli
250 grams green Asparagus
250 grams white Asparagus
1 tsp butter
2 cups dried Lentils (for blind baking)
200 milliliters Whipped cream
3 eggs
40 grams grated Gruyere
peppers (nutmeg)
1 Tbsp lemon juice
How healthy are the main ingredients?
BroccoliLentilWhipped creameggsaltegg

Preparation steps

1.

Sift the flour onto a work surfaced and form a well in the center. Pour the eggs and salt into the well. Chop the butter into pieces and spread around the flour. Chop the ingredients with a large knife and quickly knead into a smooth dough. Wrap the dough in plastic and chill for 1 hour.

2.

Peel the asparagus, cut off the woody ends and cut into 4 cm long pieces. Blanch the white asparagus in boiling salt water for 3 minutes. Add the green asparagus and blanch for another 3 minutes. Drain well, collecting the water. Rinse the asparagus in cold water and drain. Bring the collected water to a boil. Blanch the broccoli for 3 minutes, rinse in cold water and drain well.

3.

Preheat the oven to 200°C (approximately 400°F). Grease a springform pan.

4.

Roll out the dough on a floured surface and press into the pan, forming an edge. Pierce the dough several times with a fork. Line the dough with parchment paper and cover with dried lentils. Bake for about 10 minutes. Remove from the oven, remove the parchment paper and lentils and let cool.

5.

Whisk the eggs and cream. Stir in the cheese. Season with salt, pepper, nutmeg and lemon juice. Spread the asparagus pieces on the dough and cover with the broccoli florets. Pour in the egg cream. Bake for about 25 minutes. Remove from the oven, cool and serve.