Egg and Vegetable Bake
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 141 mg |
Ingredients
- 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
Preparation steps
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.
Meanwhile peel asparagus, remove woody ends and cut into 5 cm (approximately 2 inches) long pieces. Rinse broccoli and cut into florets.
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.
Whisk creme fraiche with milk, lemon juice and remaining eggs and season heavily with salt, pepper and freshly ground nutmeg.
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.