Mini Quiches with Broccoli and Pine Nuts
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 93.7 μg | (156 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 328 mg | (8 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg
- 200 grams butter
- For the filling
- 400 grams Broccoli
- 3 Tbsps Pine nuts
- 3 eggs
- 200 grams cream cheese
- 150 milliliters Whipped cream
- 100 grams freshly grated Gruyere
- freshly ground peppers
- Also
- Pastry flour (for the worktop)
Preparation steps
For the dough, mix the flour with the salt, pile up in a bowl, make a well in the center, beat in the egg and sprinkle the butter in small pieces around. Quickly knead to a smooth dough using hands. Shape the dough into a bal, cover in plastic wrap, and let rest for 30 minutes in the refrigerator.
Grease ramekins with butter.
Rinse the broccoli, trim, chop and blanch for 4 minutes in boiling salted water. Drain, rinse with cold deter, and drain well.
Toast the pine nuts in a hot dry pan until golden brown, remove and let cool.
For the custrad, mix the eggs with the cream cheese, the cream and the half of the Gruyère cheese, and season with salt and pepper.
Divide the dough into 8 equal portions and roll out each portion on a floured work surface as per the size of ramekins. Line the greased ramekins with the rolled portions and pull out the margins.
Fill each lined ramekin with the broccoli and pine nuts, and pour the custard over. Sprinkle with the remaining Gruyère cheese and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes. Remove from the oven, let cool and serve lukewarm.