Pear and Gruyère Quiche
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
3432
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,432 cal. | (163 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 250 g | (216 %) | ||
| Carbohydrates | 195 g | (130 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.9 g | (50 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,410 mg | (35 %) | ||
| Calcium | 2,551 mg | (255 %) | ||
| Magnesium | 186 mg | (62 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 133 μg | (67 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 147.4 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 859 mg | |||
| Complete sugar | 46 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- 200 grams Pastry flour
- 80 grams softened butter
- 5 Tbsps water
- salt
- For the filling
- 250 grams Gruyere (grated)
- 1 Tbsp rosemary (chopped)
- 1 Tbsp herbes de Provence (chopped)
- 300 grams Whipped cream
- 1 egg
- 1 generous pinch cayenne pepper
- salt
- 2 Pear
- lemons (juice)
Preparation steps
1.
For the dough: Combine the flour, butter, water and a pinch of salt and knead until smooth. Roll out thinly, use to line the quiche pan, cover with plastic wrap and chill for about 30 minutes.
2.
For the filling: Whisk the cream, egg, herbs de Provence and cayenne pepper together and season with salt.
3.
Peel the pears, cut into eighths, core and immediately sprinkle with lemon juice. Arrange the pears over the quiche base, sprinkle with rosemary, pour the custard over top and sprinkle with cheese.
4.
Bake in a preheated oven (200°C) (approximately 400°F) for about 40 minutes, until the cheese is golden brown.
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