Provençale-style Quiche

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Provençale-style Quiche
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
3370
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,370 cal.(160 %)
Protein85 g(87 %)
Fat284 g(245 %)
Carbohydrates125 g(83 %)
Sugar added0 g(0 %)
Roughage16.2 g(54 %)
Vitamin A3 mg(375 %)
Vitamin D10.4 μg(52 %)
Vitamin E22.4 mg(187 %)
Vitamin K168.7 μg(281 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂2.3 mg(209 %)
Niacin34.5 mg(288 %)
Vitamin B₆1.8 mg(129 %)
Folate576 μg(192 %)
Pantothenic acid8.1 mg(135 %)
Biotin81.5 μg(181 %)
Vitamin B₁₂4.7 μg(157 %)
Vitamin C322 mg(339 %)
Potassium3,165 mg(79 %)
Calcium855 mg(86 %)
Magnesium214 mg(71 %)
Iron10.2 mg(68 %)
Iodine112 μg(56 %)
Zinc10.4 mg(130 %)
Saturated fatty acids156.5 g
Uric acid247 mg
Cholesterol1,324 mg
Complete sugar33 g

Ingredients

for
1
Ingredients
300 grams Puff pastry dough
6 stalks green Asparagus
salt
100 grams button Mushroom
8 Cherry tomatoes
1 red Bell pepper
½ Zucchini
½ Eggplant
80 grams Prosciutto (sliced)
1 garlic clove
olive oil
freshly ground peppers
3 eggs
150 grams Crème fraiche
150 milliliters Whipped cream
3 Tbsps freshly grated Parmesan
Nutmeg (freshly grated)
2 Tbsps melted butter
How healthy are the main ingredients?
Whipped creamParmesansaltZucchiniEggplantgarlic clove

Preparation steps

1.

Defrost the puff pastry.

2.

Peel the lower third of the asparagus, then cut off woody ends. Blanch in boiling salted water for about 5 minutes. Remove, plunge into cold water then drain well.

3.

Wipe the mushrooms using a clean kitchen towel and slice. Rinse and halve the tomatoes, cut out stem and then quarter. Rinse and halve the bell pepper, remove seeds and ribs and dice into small cubes. Rinse and pat dry the eggplant and zucchini, Slice them both into quarters lengthwise, and then into small slices Sprinkle eggplant with salt and let sit for  approximately 10 minutes, then pat dry. Cut the proscuitto into thin strips.

4.

Peel and finely chop the garlic, then saute in a skillet with hot oil until translucent. Add the mushrooms, bell pepper, zucchini, eggplant and the proscuitto. Season with salt and pepper. Remove from heat and let cool slightly.

5.

Mix the eggs with the heavy cream, grated Parmesan and cream fraiche. Season with salt, pepper and nutmeg. Combine the sauteed vegetables with the tomatoes.

6.

Preheat the oven to 200°C (approximately 400°F).

7.

Place the thawed puff pastry on a floured surface and roll out a little larger than the quiche pan. Line a greased quiche mold with the puff pastry. Prick the bottom of the pastry several times with a fork. Spread the vegetable mixture on the pastry evenly and top with the asparagus spears. Brush edges with melted butter and bake for about 30-35 minutes.

8.

Remove, let cool and slice. Serve at room temperature.