Green Bean Quiche with Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,460 cal. | (165 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 235 g | (203 %) | ||
| Carbohydrates | 224 g | (149 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 172.2 μg | (287 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 352 μg | (117 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 82.4 μg | (183 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 2,184 mg | (55 %) | ||
| Calcium | 1,214 mg | (121 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 140.9 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 1,280 mg | |||
| Complete sugar | 27 g |
Ingredients
- For preparation
- Pastry flour (for working the dough)
- butter (for the tart pan)
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 250 grams green Beans
- 125 grams Mozzarella
- 100 grams ham (sliced)
- 1 Tbsp sun-dried Tomatoes (in oil)
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 eggs
- salt
- freshly ground peppers
- freshly ground Nutmeg
- 2 Tbsps parsley
- 50 grams Parmesan
- 1 organic Lime
Preparation steps
For the dough, pour the flour on the work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Beat the egg in the center and process all the ingredients with a pastry knife until crumbly, then quickly knead into a smooth dough by hand. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F). For the filling, rinse and trim the green beans and blanch for about 6 minutes in boiling salted water. Rinse in cold water and drain. Then cut into 3 cm (approximately 1 inch) pieces. Cut the mozzarella into cubes. Cut the ham and the drained tomatoes into thin strips. Roll out the dough on a floured surface and line a buttered tart pan with it. Spread the green beans, tomatoes, ham and mozzarella over the dough.
Whisk the cream and crème fraîche with the eggs and season with salt, pepper and nutmeg. Pour into the tart and bake in the preheated oven for 30-35 minutes. Rinse the parsley, pat dry, pluck the leaves and chop coarsely. Slice the parmesan into thin shavings. Rinse the lime in hot water, pat dry and grate the zest finely. Mix the parsley with the lime zest and sprinkle over the finished tart with the Parmesan. Slice and serve immediately.
