Leek Casserole
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 719 mg | (72 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
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