Mediterranean Asparagus Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,023 cal. | (49 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 487 mg | (49 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 41.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 6 g |
Ingredients
- For dough
- 300 grams Pastry flour
- 150 grams butter
- 1 egg
- ½ tsp salt
- 2 Tbsps Whipped cream
- For crust
- 500 grams green Asparagus
- fresh marjoram
- 200 grams Goat cheese
- 100 grams black, pitted Olives
- 200 grams Whipped cream
- 3 eggs
- 1 Tbsp cornstarch
- 1 chopped garlic clove
- herb salt
- freshly ground peppers
Preparation steps
For the crust, combine all the ingredients in bowl or mixer. Mix until just combined.
Roll out the dough on a lightly floured surface and line the tart tin with it. Cover with parchment paper and top with baking beans. Blind bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
For the filling, rinse asparagus, trim the stems, cut into bite-sized pieces and blanch in boiling salted water for about 5 minutes. Drain, drop in ice water and drain again.
Take the dough out of the oven and remove the parchment paper and baking beans. Reduce the oven to 180°C (approximately 350°F).
Sprinkle the crust with the chopped garlic and top with the well-drained asparagus. Whisk the cream together with the eggs and cornstarch until smooth. Add the goat cheese in bite-sized pieces. Season with salt and pepper to taste. Pour egg mixture over the asparagus. Sprinkle with marjoram and olives. Bake for about 30 minutes. Serve warm.
