Broccoli Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 185.5 μg | (309 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- ¼ tsp salt
- 10 grams fresh Yeast
- 2 Tbsps olive oil
- Pastry flour (for the work surface)
Preparation steps
For the dough, mix together the flour and salt in a bowl and make a well in the center. Dissolve the yeast in 125 ml (approximately 1/2 cup) lukewarm water. Add the yeast mixture and oil to the well and work the mixture into a smooth dough with your hands or the dough hook of the electric hand mixer. Add more flour or warm water as needed. Vigorously knead the dough on a floured surface for about 10 minutes. Cover and let rise in a warm place for 1 hour.
For the filling, rinse, trim and chop the broccoli. Blanch in boiling salted water for about 4 minutes, remove, rinse with cold water and drain well.
Preheat the oven to 200°C (approximately 400°F).
Mix together the eggs, cream and cheese. Season with salt, pepper and a pinch of nutmeg.
Knead the dough again well. Divide into quarters and roll out to the size of the molds. Line the molds with dough. Divide the broccoli between the mold and cover with the egg mixture. Sprinkle with pine nuts and bake for about 30 minutes. Remove and serve in the molds.
