Green Leaf and Egg Tart
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
4826
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,826 cal. | (230 %) | ||
| Protein | 140 g | (143 %) | ||
| Fat | 331 g | (285 %) | ||
| Carbohydrates | 325 g | (217 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.4 g | (78 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 11.4 μg | (57 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 252.9 μg | (422 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 648 μg | (216 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 89.2 μg | (198 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 2,551 mg | (64 %) | ||
| Calcium | 2,950 mg | (295 %) | ||
| Magnesium | 241 mg | (80 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 198.3 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 1,681 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the Filling
- 1 ¾ cups cream cheese
- 3 eggs
- 1 cup cream (30%)
- 1 cup freshly grated Parmesan
- 14 ozs young Spinach (rinsed, sorted and roughly chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 Leek (rinsed, cleaned and finely chopped)
- Nutmeg
- butter (to grease the pan)
Preparation steps
1.
Heat the oven to 200°C conventional / 180°C fan assisted / 400°F / gas 6.
2.
Pour the flour onto a work surface in a heap and add the salt. Make a well in the centre and scatter with the butter.
3.
Crack the egg into the well, add 2-3 tbsp of lukewarm water and cut all ingredients together with a knife to a crumbly consistency.
4.
Knead quickly to a dough with your hands, form into a ball, wrap in plastic wrap and chill for around 30 minutes.
5.
To make the filling mix the cream cheese with the eggs, cream and half the parmesan to a smooth consistency.
6.
Add the spinach, garlic and leek and season with salt, pepper and nutmeg.
7.
Roll the pastry out between two sheets of plastic wrap and use to line the greased quiche pan.
8.
Pour the filling into the pastry case and smooth the surface, sprinkle with the remaining parmesan and bake for around 40 minutes until golden brown.
