Mini-quiche with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Spelt flour
- ½ tsp salt
- 150 grams butter
- 1 egg
- butter (for the quiche molds)
- Pastry flour (to work the dough)
- For filling
- 2 Bell pepper (red and orange)
- 60 grams Sour cream
- 1 tsp lemon juice
- 1 generous pinch lemon zest
- salt
- peppers
- 100 grams pecorino romano
- 1 Tbsp chopped parsley
Preparation steps
Place the flour on clean work surface, mix with the salt and make a well in the center of the flour. Cut the cold butter into small pieces and then add the edd and butter along with 2-3 tablespoons lukewarm warter into the well of the flour. Combine all ingredients with a knife or pastry cutter until crumbles form. Knead by hand to form a smooth, then shape into a ball, wrap in plastic wrap and chill in refrigerator for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Rinse and pat dry the bell peppers, then remove the seeds and ribs. Cut into quarters, then slice into strips. The pepper Wash, remove the seeds and white membranes. The pulp into quarters and cut into narrow strips. Mix the sour cream with the lemon juice and zest. Season with salt and pepper.
Shave or slice the Pecorino cheese.
Thoroughly butter the quiche molds. Remove dough from refrigerator and divide into 6 pieces share, then roll out until slightly larger than the ramekins on a floured surface. Press into the quiche molds and form an edge. Spread the sour cream on the dough. Combine the peppers with pecorino and sprinkle on the tartlets.
Bake for about 35 minutes.
Serve hot.
