Broccoli Tart
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
659
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 231.4 μg | (386 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 28.3 μg | (63 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 579 mg | (58 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- softened butter (for ramekins)
- 1 head Broccoli (500 grams)
- salt
- 250 grams cooked ham
- 6 eggs
- 150 grams grated Mozzarella
- 150 grams grated Gouda
- 300 milliliters Whipped cream
- white peppers
- Nutmeg
- ½ tsp organic lemon zest
Preparation steps
1.
Preheat the oven to 200°C (approximatley 400°F) and butter 8 small ramekins (about 8-10 cm/approximately 3 1/4-4 inch diameter).
2.
Divide broccoli into small florets and blanch in boiling salted water until al dente, 1-2 minutes. Drain well. Cut the ham into cubes. Divide the broccoli and ham among the ramekins. Whisk together the eggs, mozzarella, Gouda and cream. Season well with salt, pepper, nutmeg and lemon zest. Pour into the ramekins and bake about 20 minutes. Serve hot or cold with a green salad, if desired.
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