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Egg and Woodland Veg Tart

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Egg and Woodland Veg Tart
357
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
 • Ready in 2 h. 15 min.
Ready in
Nutritions
Fat24.27 g
Saturated Fat Acids14.37 g
Protein10.88 g
Roughage2.21 g
Sugar added0 g
Calorie357
1 <none> contains
Calories357
Protein/g10.88
Fat/g24.27
Saturated fatty acids/g14.37
Carbohydrates/g24.41
Added sugar/g0
Roughage/g2.21
Cholesterol/mg137.48
Vitamin A/mg270.01
Vitamin D/μg1.41
Vitamin E/mg2.62
Vitamin B₁/mg0.17
Vitamin B₂/mg0.3
Niacin/mg2.54
Vitamin B₆/mg0.07
Folate/μg56.24
Pantothenic acid/mg0.34
Biotin/μg1.99
Vitamin B₁₂/μg0.82
Vitamin C/mg6.38
Potassium/mg108.85
Calcium/mg179.2
Magnesium/mg13.53
Iron/mg1.55
Iodine/μg32.22
Zinc/mg0.7

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 quiche, 26 cm Ø
For the dough
1 ⅔ cups
cup
½ teaspoon
butter (to grease the dish)
All purpose flour (for the work surface)
For the topping
5.333 cups
Wild mushroom (e. g. red pine mushroom, porcini mushrooms, chanterelle mushrooms, halved or sliced)
vegetable oil (for frying)
2
onions (diced)
2
cup
cream (at least 30% fat)
cup
¼ cup
5
¾ cup
parsley (to garnish)
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Preparation steps

Step 1/5
Quickly knead together the flour, butter, salt and 2-3 tbsp cold water to form a smooth dough. Wrap in clingfilm and chill for approx. 30 minutes.
Step 2/5
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking dish.
Step 3/5
Roll out the dough on a floured work surface and line the baking dish with it. Chill again.
Step 4/5
To make the topping fry the mushrooms in hot oil until brown and season with salt and ground black pepper. Fry the onions and garlic and stir into the mushrooms. Leave to cool.
Step 5/5
Mix together the cream, milk, creme fraiche, eggs and half the cheese. Season with salt, ground black pepper and nutmeg. Sprinkle the remaining cheese on the dough in the dish, add the mushroom mixture and the pour the cream mixture on top. Bake for 50-60 minutes until golden brown. If the topping gets too brown cover with tin foil. Serve sprinkled with parsley.

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