Individual Baked Quiche
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
1211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,211 cal. | (58 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 1,153 mg | (115 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 45.5 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 479 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 2 ½ cups all-purpose flour
- 1 pinch salt
- ½ cup butter
- 1 egg
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Break the egg into the middle and knead to a dough with your hands and form into a ball. Wrap in cling film and chill for about 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 mini quiche tins.
3.
Roll out the pastry on a floured surface and line the tins. Prick the base with a fork and bake for about 10 minutes until golden.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
For the filling: mix together the cooked and raw ham, onion, peas, chives and garlic.
6.
Whisk the eggs and stir in the cheese and cream. Season to taste with salt and pepper.
7.
Spoon the pea and ham mixture into the pastry cases, pour the cheese and cream mixture over and bake for about 35 minutes until the filling is set. Serve with a green salad.
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