Mini Quiche with Peas

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Mini Quiche with Peas
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1302
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,302 cal.(62 %)
Protein40 g(41 %)
Fat92 g(79 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A1.1 mg(138 %)
Vitamin D3.7 μg(19 %)
Vitamin E3.6 mg(30 %)
Vitamin K57.8 μg(96 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin12.4 mg(103 %)
Vitamin B₆0.4 mg(29 %)
Folate231 μg(77 %)
Pantothenic acid3 mg(50 %)
Biotin30.9 μg(69 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C26 mg(27 %)
Potassium763 mg(19 %)
Calcium435 mg(44 %)
Magnesium86 mg(29 %)
Iron4.2 mg(28 %)
Iodine42 μg(21 %)
Zinc4.4 mg(55 %)
Saturated fatty acids54.9 g
Uric acid153 mg
Cholesterol495 mg
Complete sugar8 g

Ingredients

for
4
For the dough
300 grams Pastry flour
½ tsp salt
150 grams cold butter
1 egg
butter (for greasing)
Pastry flour (for dusting)
For the filling
500 grams Peas
salt
2 scallions
2 garlic cloves
250 grams cream cheese
4 eggs
300 milliliters Whipped cream
80 grams finely grated Parmesan
peppers
Nutmeg
How healthy are the main ingredients?
Whipped creamcream cheeseParmesansalteggsalt

Preparation steps

1.

For the dough: Place the flour on a work surface and make a well in the center. Cut the butter into cubes and scatter over the flour. Place the egg and 2-3 tablespoons of lukewarm water to the well. Cut in the butter with a knife or pastry cutter until crumbly. Use hands to knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

2.

Preheat a convection oven to 180°C (approximately 350°F). Grease the individual tart tins. 

3.

For the filling: Blanch the peas in a pot of boiling salted water for 1-2 minutes. Drain and rinse with cold water. Rinse and slice the scallions. Peel and finely chop the garlic.

In a bowl, stir the cream cheese with the eggs, cream and Parmesan until smooth. Stir in the peas, scallions and garlic. Season with salt, pepper and nutmeg to taste. 

4.

For assembling: Divide the dough into 4 portions. On a lightly floured surface, roll each into a circle and place in the tart tins. Divide the filling between the tart shells. Bake until set, about 35 minutes.

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