Egg and Vegetable Bake

4.5
Average: 4.5 (4 votes)
(4 votes)
Egg and Vegetable Bake

Egg and Vegetable Bake - Delicious, fragrant and crisp from the oven

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
253
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie253 kcal(12 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3 mg(25 %)
Vitamin B₆0.2 mg(14 %)
Folate95 μg(32 %)
Pantothenic acid1.3 mg(22 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C38 mg(40 %)
Potassium339 mg(8 %)
Calcium122 mg(12 %)
Magnesium27 mg(9 %)
Iron1.3 mg(9 %)
Iodine14 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids8.8 g
Uric acid44 mg
Cholesterol141 mg

Ingredients

for
12
Ingredients
250 grams Pastry flour (and some flour on the work surface)
salt
130 grams Cultured butter (cold)
6 eggs
750 grams white Asparagus
300 grams Broccoli
10 Cherry tomatoes
250 grams Crème fraiche
125 milliliters
2 Tbsps lemon juice
peppers
Nutmeg
50 grams grated Gouda
How healthy are the main ingredients?
BroccoliGoudasalteggNutmeg

Preparation steps

1.

Spread flour on work surface with 1 pinch salt and make a well in middle. Distribute 125 grams (approximately 1/2 cup) butter in small pieces around bowl, beat 1 egg into well in center, add 2-3 tablespoons lukewarm water and use knife to thoroughly chop all ingredients. Knead mixture with hands to form smooth dough. Shape dough into ball, cover with plastic wrap and refrigerate for 30 minutes.

2.

Meanwhile peel asparagus, remove woody ends and cut into 5 cm (approximately 2 inches) long pieces. Rinse broccoli and cut into florets.

3.

Blanch asparagus in boiling salted water for 5 minutes, lift out, rinse in cold water and drain (saving water.) Blanch broccoli for 2 minutes in water used to blanch asparagus, drain, rinse in cold water and drain well. Rinse and halve tomatoes.

4.

Whisk creme fraiche with milk, lemon juice and remaining eggs and season heavily with salt, pepper and freshly ground nutmeg.

5.

Grease a 30 cm (approximately 12 inch) fluted tart tin with remaining butter. Roll out dough 1/2 cm (approximately 1/8 inch) thick on floured surface and use to line buttered tin, forming an edge. Top dough with asparagus, broccoli and tomato, pour egg mixture over the top and sprinkle with cheese. Bake on middle rack of preheated oven at 200°C (approximately 400°F) for 35-40 minutes until golden brown.