Mini Sweet Potato and Beet Quiche
(2 votes)
(2 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 300 grams Puff pastry dough (prepared)
- 300 grams Sweet potato
- 3 red onions
- 2 carrots
- 100 milliliters Whipped cream
- 3 eggs
- 100 grams grated Cheese (such as mountain cheese, gruyere)
- salt
- freshly ground peppers
- 2 sprigs thyme
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease 6-8 tartlet molds.
2.
Defrost puff pastry and roll out. Cut dough into squares slightly larger than the molds. Press dough into tartlet molds.
3.
Peel and grate yams. Peel onions and cut in eighths. Peel and slice carrots. Combine and season well with salt and pepper. Mix in cream, eggs and grated cheese. Pour mixture into tartlets and bake until golden brown, about 15 minutes. Remove from oven, garnish with sprigs of thyme and serve.
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