Mushroom Quiche
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
379
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 300 grams Puff pastry dough (5 plates)
- 1 bunch scallions
- 250 grams button Mushroom
- 1 red chili pepper
- 1 tsp butter
- 200 milliliters Whipped cream
- 3 eggs
- salt
- peppers
- Nutmeg
- 1 Tbsp lemon juice
Preparation steps
1.
Thaw the puff pastry.
2.
Rinse the scallions, halve and cut into strips. Rinse and slice the mushroms. Rinse the chile pepper, halve, remove the seeds and chop.
3.
Preheat the oven to 180°C (approximately 350°F). Rinse a quiche dish in cold water and grease with butter.
4.
Stack the puff pastry sheets and roll out on a floured surface until slightly larger than the quiche dish. Line the dish with the pastry and form an edge.
5.
Whisk the eggs, cream and season with salt, pepper, nutmeg and lemon juice. Spread half of the mushrooms and scallions on the pastry. Pour the egg cream on top. Cover decoratively with the remaining mushrooms and scallions. Sprinkle with the diced chile pepper. Bake for about 45 minutes, remove from the oven, let cool and serve.
