Egg and Chicken Tartlets
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
808
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 624 mg | (62 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 34.1 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 469 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the quiche pastry
- ⅔ cup all-purpose flour
- ¼ cup diced, cold butter
- 1 pinch salt
- cold water (to mix)
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6 and put in a baking sheet to warm.
2.
Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together. Form into a ball, cover with clingfilm and refrigerate for 30 minutes.
3.
Fry the chicken in the butter until golden. Set aside to cool.
4.
Roll out the pastry, cut into four rounds, and press it gently into 4=four individual lightly greased flan tins. Prick all over with a fork and bake in the oven on the baking sheet for 10 minutes until pale gold.
5.
Spoon the chicken evenly over the pastry base. Whisk together the eggs, cream, cheese and tarragon and season, then pour in, adding a little pepper but careful on the salt.
6.
Bake in the oven for 25 minutes until just set. Leave to cool before serving.
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