Egg and Chicken Quiche
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
3980
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,980 cal. | (190 %) | ||
| Protein | 218 g | (222 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 246 g | (164 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 24.2 mg | (202 %) | ||
| Vitamin K | 138.5 μg | (231 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 110.5 mg | (921 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 10.4 mg | (173 %) | ||
| Biotin | 76.4 μg | (170 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 3,069 mg | (77 %) | ||
| Calcium | 1,998 mg | (200 %) | ||
| Magnesium | 298 mg | (99 %) | ||
| Iron | 17.8 mg | (119 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 130.4 g | |||
| Uric acid | 1,228 mg | |||
| Cholesterol | 1,759 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the topping
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 2 Tbsps vegetable oil
- 2 ½ cups Chicken breasts (sliced)
- 1 bunch Basil (chopped)
- 1 bunch parsley (chopped)
- 1 cup cream (at least 30% fat)
- 3 eggs
- ½ cup Crème fraiche
- ¾ cup grated Cheese (e. g. mountain cheese)
Preparation steps
1.
Place the flour on the work surface and mix in a pinch of salt. Create a well in the middle and arrange the butter around the well. Crack the egg into the well and chop all the ingredients up with a knife so that crumbs are formed. Quickly knead into a dough, wrap in cling-film and chill for around 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Roll out the dough on a floured work surface and place it in the tart dish creating an edge.
4.
Fry the shallot and the garlic in hot oil. Add the chicken, season with salt and ground black pepper and remove from the heat. Add the herbs and leave to cool.
5.
Mix together the cream, eggs, creme fraiche and the cheese. Stir in the chicken mixture and season with salt and ground black pepper. Pour the mixture on top of the dough and bake for 40-45 minutes until golden brown.
