Quiche with Peppers and Broad Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,706 cal. | (176 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 303 g | (261 %) | ||
| Carbohydrates | 151 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.9 g | (60 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 25.1 mg | (209 %) | ||
| Vitamin K | 183.2 μg | (305 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 552 μg | (184 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 91.8 μg | (204 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 522 mg | (549 %) | ||
| Potassium | 2,408 mg | (60 %) | ||
| Calcium | 1,651 mg | (165 %) | ||
| Magnesium | 225 mg | (75 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 159 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 1,276 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 75 grams butter
- 40 grams grated Parmesan
- butter (for the baking dish)
- For the filling
- 2 red Bell pepper
- olive oil
- 250 grams broad Beans (fava)
- 1 onion
- 2 Tbsps olive oil
- 150 grams cream cheese
- 250 milliliters Whipped cream
- 75 grams freshly grated Cheese (such as Parmesan)
- 2 Tbsps freshly chopped thyme
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, mix the flour with the butter, Parmesan, and a little cold water. Quickly knead until the dough is smooth. Wrap in plastic and refrigerate for about 30 minutes.
Preheat the oven's broiler. Brush the quiche dish with butter.
For the filling, rinse the peppers, cut in half, remove the seeds and ribs and place with the skin side up on a baking sheet brushed with oil. Place under the grill for about 10 minutes, until the skin begins to bubble. Remove from the oven and let cool, covered with a damp kitchen towel, then remove the skin.
Preheat the convection oven to 180°C (approximately 350°F).
Blanch the beans in boiling salted water, rinse in cold water and drain. Peel the onion, cut in half and then into strips. Cook in hot oil until translucent, add the beans and peppers, season with salt and pepper and cook briefly, then set aside to cool.
Stir the cream cheese together with the cream, cheese, thyme, and eggs until smooth. Season with salt, pepper, and nutmeg.
Roll out the dough and line the baking dish with it. Place the vegetables in the dish and slowly pour the egg mixture in. Bake for 40-45 minutes until golden brown. Remove and serve warm.
