Individual Quiches with Broccoli, Mushrooms and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 85.6 μg | (143 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 32.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 160 grams Pastry flour
- ½ tsp salt
- 1 egg
- 100 grams butter
- For the filling
- 170 grams Broccoli
- salt
- 2 eggs
- 125 grams cream cheese
- 125 milliliters Whipped cream
- peppers (from the mill)
- Nutmeg (freshly grated)
- 2 Tbsps Pine nuts
- To finish the dish
- Pastry flour (for the work surface)
- butter (for the molds)
- 4 button Mushroom
- 80 grams Chorizo
- vegetable oil
Preparation steps
For the dough: Mix the flour with the salt, place on the work surface, and make a well in the center. Lightly beat the egg and cut the butter into small pea-sized pieces. Place the egg and the butter in the well. With your hands, quickly knead all the ingredients together to form a smooth dough. Roll the dough into a ball and wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
For the filling: Rinse the broccoli, chop and blanch for 4 minutes in boiling salted water. Transfer to a colander, run cold water over it to stop the cooking process and drain well.
In a bowl, mix the eggs with the cream cheese and the heavy cream. Season with salt, pepper and nutmeg.
Toast the pine nuts in a dry hot frying pan until golden, remove, and set aside to let cool to room temperature.
Preheat the oven to 190°C (approximately 375°F) top and bottom heat.
Divide the dough into 4 equal portions and roll them on a lightly floured surface slightly greater than the molds. Butter the molds and line them each with the dough, fluting the edges as desired. Divide the broccoli into each of the molds, pour the filling into the molds and sprinkle with pine nuts. Bake in the preheated oven about 25 minutes, until golden brown and the filling is set.
Meanwhile, the clean the mushrooms. Remove the skin of the sausage if necessary. Cut both the mushrooms and sausage into small slices. In a pan with 1 tablespoon oil over medium-high heat, cook the sausage and mushroom, stirring occasionally. Season with salt and pepper.
Remove the finished quiches from the oven, carefully remove from the molds, arrange on the plates and serve with the mushrooms and sausage.
