Egg and Salad Cress Tart

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Egg and Salad Cress Tart
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein6.61 g(7 %)
Fat13.76 g(12 %)
Carbohydrates11.79 g(8 %)
Sugar added0 g(0 %)
Roughage0.47 g(2 %)
Vitamin A361.15 mg(45,144 %)
Vitamin D1.04 μg(5 %)
Vitamin E2.11 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.65 mg(14 %)
Vitamin B₆0.05 mg(4 %)
Folate42.71 μg(14 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C3.65 mg(4 %)
Potassium79.25 mg(2 %)
Calcium179.33 mg(18 %)
Magnesium11.21 mg(4 %)
Iron0.87 mg(6 %)
Iodine23.84 μg(12 %)
Zinc0.52 mg(7 %)
Saturated fatty acids7.8 g
Cholesterol95 mg
Author of this recipe:

Ingredients

for
1
For the pastry
1 cup
¼ cup
cold butter (diced)
1
butter (for the tin)
flour (for the tin)
All purpose flour (for the work surface)
For the topping
½ cup
½ cup
3
1 ½ cups
grated Cheese (e. g. Gouda and hard goat's cheese mixed)
1 ½ cups
carrots (diced)
1.333 cups
Leeks (sliced)
1 clove
garlic (diced)
1 handful
fresh parsley (chopped)
Plus
fresh microgreen (cress)

Preparation steps

1.
Knead together the flour, butter, egg and a good pinch of salt to form a smooth pastry. Shape into a ball, 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 and grease and flour a baking tin.
3.
Mix together the milk and cream with the eggs. Stir in the cheese and season well with salt, ground black pepper and nutmeg. Stir in all the vegetables and the parsley.
4.
Roll out the pastry on a floured work surface slightly bigger than the tin. Place the pastry in the tin creating an edge all the way round. Add the vegetable mixture and bake for 45-50 minute until golden. If the quiche starts to brown too quickly, cover with aluminium foil. Serve sliced and garnished with cress.