Broccoli Asparagus Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,018 cal. | (191 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 326 g | (217 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 55.3 g | (184 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 12.3 μg | (62 %) | ||
| Vitamin E | 24.5 mg | (204 %) | ||
| Vitamin K | 834.6 μg | (1,391 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 43.5 mg | (363 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 1,200 μg | (400 %) | ||
| Pantothenic acid | 14.8 mg | (247 %) | ||
| Biotin | 112.8 μg | (251 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 308 mg | (324 %) | ||
| Potassium | 4,407 mg | (110 %) | ||
| Calcium | 1,065 mg | (107 %) | ||
| Magnesium | 492 mg | (164 %) | ||
| Iron | 28.1 mg | (187 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 18.2 mg | (228 %) | ||
| Saturated fatty acids | 137.3 g | |||
| Uric acid | 671 mg | |||
| Cholesterol | 1,634 mg | |||
| Complete sugar | 32 g |
Ingredients
- 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
Preparation steps
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.
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.
Preheat the oven to 200°C (approximately 400°F). Grease a springform pan.
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.
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.
