Mushroom and Mozzarella Quiche with Pine Nuts
Mushroom and Mozzarella Quiche with Pine Nuts - The easy go to breakfast that tastes harder then it is.
Healthy, because
Even smarter
Nutritional values
This delicious savory quiche is packed with protein from the mozzarella and pine nuts.
If you don't have mozzarella, feel free to use other cheeses such as goat cheese.
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- butter (for the pan)
- 7 ozs button Mushroom
- 4 ozs Oyster mushrooms
- 7 ozs Porcini mushroom
- 1 onion
- 1 garlic clove
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 12 ozs Ricotta cheese
- 8 ozs Mozzarella
- 4 eggs
- 3 Tbsps Semolina
- 3 Tbsps finely chopped Pine nuts
Preparation steps
Butter muffin pan and sprinkle with breadcrumbs.
Clean mushrooms and chop. Peel onions and garlic and dice finely. Heat clarified butter in a pan, saute onions and garlic until soft, add mushrooms and brown them. Reduce temperature, season mushrooms with salt and pepper and simmer until all liquid has evaporated. Combine ricotta with finely diced mozzarella, eggs, semolina, chopped pine nuts, mix until smooth and season with salt and pepper. Add mushrooms and mix well.
Place mixture into muffin pan's cups and bake in preheated oven at 180°C/ 350°F for about 40 minutes or until golden brown. Cool for 5 minutes in the pan and carefully transfer quiche to serving plates. Garnish with basil and pine nuts, serve warm or cold.
