Leek Casserole

5
Average: 5 (1 vote)
(1 vote)
Leek Casserole
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 cal.(22 %)
Protein18 g(18 %)
Fat34 g(29 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.9 mg(113 %)
Vitamin D2.1 μg(11 %)
Vitamin E2.1 mg(18 %)
Vitamin K3.7 μg(6 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate69 μg(23 %)
Pantothenic acid1.4 mg(23 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C51 mg(54 %)
Potassium645 mg(16 %)
Calcium719 mg(72 %)
Magnesium46 mg(15 %)
Iron3.3 mg(22 %)
Iodine35 μg(18 %)
Zinc4.6 mg(58 %)
Saturated fatty acids19.6 g
Uric acid35 mg
Cholesterol241 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
4 bunches scallions
salt
3 eggs
250 milliliters Whipped cream
freshly ground peppers
freshly grated Nutmeg
125 grams freshly grated Parmesan
How healthy are the main ingredients?
Whipped creamParmesansalteggNutmeg

Preparation steps

1.

Rinse the leeks, remove the outer leaves and cut the leeks into 7 cm (approximately 3-inch) pieces. Blanch the leeks in boiling salt water, then rinse in cold water and drain well. Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with butter. Spread the leeks in the baking dish.

2.

Chop the leek leaves and spread in the baking dish. Mix the eggs and cream. Season with salt, pepper and nutmeg. Pour over the leeks. Sprinkle with cheese. Bake for 20-25 minutes. Remove from the oven and serve immediately.