Quiche with Asparagus, Goat Cheese and Sun-dried Tomatoes
Quiche with asparagus, goat cheese and sun-dried tomatoes - Mediterranean springtime dish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 102 mg |
Ingredients
- Ingredients
- 250 grams Pastry flour (and some for the work surface)
- salt
- 125 grams Cultured butter
- 4 eggs
- 50 grams Sour cream
- 300 grams green Asparagus
- Basil
- 70 milliliters Whipped cream
- 300 milliliters
- peppers
- Nutmeg
- 200 grams Goat cheese
- 4 sun-dried Tomatoes (in oil)
- 50 grams black pitted Olives
Preparation steps
Mix flour, 1 pinch of salt, 120 grams butter (approximately 4 ounces), 1 egg and sour cream into a dough. Wrap in plastic wrap and chill for 30 minutes.
Grease a pan with remaining butter. Roll out dough on a floured surface and place in the pan. Prick several times with a fork. Bake in preheated oven at 225°C (approximately 425°F) until golden brown, about 15 minutes.
Meanwhile, peel the lower third off of the asparagus, and cut off ends. Cut asparagus into 5 cm (appronximately 2 inch) long pieces. Rinse the basil, and remove leaves.
Mix remaining eggs, cream, milk and basil leaves together. Season with salt, pepper and freshly grated nutmeg. Dice the goat cheese into cubes. Blot tomatoes with paper towels and chop.
Place goat cheese cubes, asparagus, tomatoes and olives on the dough. Pour the egg and milk mixture over the top and bake in the oven at the same temperature as above until golden brown, for about another 40-50 minutes.
Remove from oven. Cool slightly and serve.
