Egg and Vegetable Tartlets

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Egg and Vegetable Tartlets
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
104
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie104 kcal(5 %)
Protein2.96 g(3 %)
Fat7.09 g(6 %)
Carbohydrates7.07 g(5 %)
Sugar added0 g(0 %)
Roughage0.28 g(1 %)
Vitamin A108.73 mg(13,591 %)
Vitamin D0.26 μg(1 %)
Vitamin E0.61 mg(5 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.03 mg(2 %)
Folate26.87 μg(9 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C10.17 mg(11 %)
Potassium60.47 mg(2 %)
Calcium44.06 mg(4 %)
Magnesium6.52 mg(2 %)
Iron0.51 mg(3 %)
Iodine5.77 μg(3 %)
Zinc0.21 mg(3 %)
Saturated fatty acids4.21 g
Cholesterol33.52 mg
Author of this recipe:

Ingredients

for
1
For the pastry
¾ cup
All purpose flour (plus extra for dusting)
1 pinch
cup
cold butter
beaten eggs (to bind)
water (if needed)
For the filling
4 ½ ounces
¼ cup
1
¼ cup
cream (48% fat)
cup
freshly grated Parmesan cheese
1
scallion (chopped)
grated Nutmeg

Preparation steps

1.
For the pastry: put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the egg and just enough water (if necessary) to form a dough. Shape into a ball and wrap in cling film. Chill for 30 minutes.
2.
Heat the oven to 200°C (180°C fan) 400°F gas 6 and butter an individual quiche tin.
3.
For the filling: cook the broccoli in boiling salted water for 1-2 minutes. Rinse with cold water and drain thoroughly.
4.
Mix the broccoli with the cream cheese, egg, cream and half the parmesan until blended. Add the spring onions and broccoli and season with salt, pepper and nutmeg.
5.
Roll out the pastry on a lightly floured surface into a round to fit the tin. Line the base and sides of the tin with the pastry.
6.
Spoon the filling into the tin, sprinkle with the remaining parmesan and bake for 15-20 minutes until golden brown.