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Egg and Woodland Veg Tart

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Egg and Woodland Veg Tart
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
357
calories
Calories
0
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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

1.
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.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking dish.
3.
Roll out the dough on a floured work surface and line the baking dish with it. Chill again.
4.
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.
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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 <none> contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein10.88 g(11 %)
Fat24.27 g(21 %)
Carbohydrates24.41 g(16 %)
Sugar added0 g(0 %)
Roughage2.21 g(7 %)
Vitamin A270.01 mg(33,751 %)
Vitamin D1.41 μg(7 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.07 mg(5 %)
Folate56.24 μg(19 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.99 μg(4 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C6.38 mg(7 %)
Potassium108.85 mg(3 %)
Calcium179.2 mg(18 %)
Magnesium13.53 mg(5 %)
Iron1.55 mg(10 %)
Iodine32.22 μg(16 %)
Zinc0.7 mg(9 %)
Saturated fatty acids14.37 g
Cholesterol137.48 mg
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