Brussels Sprouts Quiche
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
3010
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,010 cal. | (143 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 208 g | (179 %) | ||
| Carbohydrates | 207 g | (138 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.3 g | (74 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 567.3 μg | (946 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 594 μg | (198 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 82.8 μg | (184 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 395 mg | (416 %) | ||
| Potassium | 2,825 mg | (71 %) | ||
| Calcium | 528 mg | (53 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 118.8 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 1,562 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the crust
- 250 grams Pastry flour
- 100 grams butter
- 1 egg
- 1 pinch salt
- For the filling
- 350 grams Brussels sprouts
- 300 grams Whipped cream
- 4 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
For the crust: Combine the flour, egg, cold chopped butter and a pinch of salt and quickly knead until smooth. Shape into a disc, cover with plastic wrap and chill for 30 minutes in the refrigerator. Preheat the oven to 180°C (approximately 350°F).
2.
For the filling: Trim the Brussels sprouts, remove the outer leaves and blanch for 3 minutes in boiling salted water. Shock in ice water then drain. Whisk the eggs and crème fraîche together and season with salt, nutmeg and pepper. Roll out the dough on a lightly floured work surface and use to line a tart pan. Fill with Brussels sprouts then pour the egg mixture over top. Bake for 30-35 minutes, until golden brown. Remove from the oven, let cool briefly and serve cut into pieces.
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