Quiche with Mushrooms and Dried Tomatoes
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
766
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 41.4 μg | (92 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,075 mg | (27 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pastry flour
- ½ tsp salt
- 80 grams butter
- 100 grams Quark
- 500 grams mixed Wild mushroom
- 1 large onion
- 2 garlic cloves
- 2 Tbsps olive oil
- peppers
- freshly grated Nutmeg
- ½ tsp grated Lemon peel
- 50 grams finely grated Parmesan
- 200 grams Whipped cream
- 75 milliliters milk
- 4 eggs
- Pastry flour (to roll out)
- butter (for the mold)
- 4 dried Tomatoes (in oil)
- Arugula (for garnish)
Preparation steps
1.
Mix flour and salt, add butter and the cheese and knead everything quickly into a dough. Wrap in foil and cool for 30 minutes. Meanwhile, rinse the mushrooms. Peel the onion and garlic and finely chop both. Saute onion and garlic in olive oil, add the mushrooms and quickly sear, then cool and season with salt, nutmeg, lemon zest, pepper and parmesan.
2.
Rub butter in a quiche dish and line with the dough and the mushrooms. Preheat oven to 200°C (approximately 400°F). Whisk cream and milk with eggs and pour the mixture over the mushrooms. Bake in a preheated oven (middle shelf) until golden brown for about 40 minutes. Cut the dried tomatoes into strips. Garnish quiche with dried tomato strips and arugula and serve.
