Mini Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 200 grams butter
- 1 pinch salt
- 1 egg
- softened butter (for pans)
- olive oil (for pans)
- Pastry flour (to work)
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp freshly chopped oregano
- 1 egg
- 400 grams Ground meat (mixed)
- salt
- freshly ground peppers
- 3 Bell pepper (red, yellow and orange)
- 2 Tbsps olive oil
- ½ lemon (juice)
Preparation steps
For the dough: Sift the flour onto a work surface and form a well in the middle. Cut the butter into pieces and distribute around the flour. Sprinkle with salt. Beat the egg and pour into the well. Combine the ingredients and quickly knead with hands to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Peel and finely chop the onion and garlic. Mix with the oregano, egg and meat. Season with salt and pepper. Rinse the peppers, halve, remove the seeds, and cut into strips.
Preheat the oven to 180°C convection (approximately 350°F). Oil the ramekins.
Roll out the dough on a floured surface and cut into circles about 15 cm diameter (approximately 6 inches). Line the ramekins with the dough. Fill with the filling, smooth out and top with pepper strips. Brush with oil and sprinkle with lemon juice. Bake 30 minutes until golden brown.
