Quiche with Green Asparagus and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 958 cal. | (46 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 459 mg | (46 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 35.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pastry
- 120 grams melted butter
- 1 egg
- 100 milliliters milk
- 300 grams Filo dough
Preparation steps
For the pastry, preheat oven to 180°C (approximately 350°F). Brush 4 oven-proof ramekins (approximately 10 cm diameter) (approximately 4 inch diameter) with some of the melted butter. Whisk the egg. Gradually whisk in the milk, then whisk in the remaining liquid, warm butter.
Cut yufka into 20 x 20 cm (approximately 8 x 8 inch) squares. Stack 4 sheets of yufka over each other in the ramekins, brushing each sheet with the egg mixture while building the layers.
For the filling, rinse the potatoes, peel and cut into 2 cm (approximately 3/4 inch) cubes. Rinse the asparagus, cut off ends and cut spears into 2-3 cm (approximately 3/4-inch) long pieces.
Whisk egg with the cream and Parmesan. Mix with the potatoes and asparagus and season with salt and pepper.
Pour the filling into the pastry shells and bake for 20-25 minutes in the oven.
