Quiche with Rice and Peas
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
2381
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,381 cal. | (113 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 335 g | (223 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 283.8 μg | (473 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 543 μg | (181 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 107.7 μg | (239 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,637 mg | (41 %) | ||
| Calcium | 842 mg | (84 %) | ||
| Magnesium | 272 mg | (91 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 535 mg | |||
| Cholesterol | 1,398 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Peas (frozen or fresh)
- salt
- 50 grams Baby spinach
- 6 eggs
- 400 grams cooked Rice (180 grams raw)
- freshly ground peppers
- butter (for the pan)
- 4 slices Goat cheese
Preparation steps
1.
Blanch peas in boiling salted water for 5 minutes, immediately rinse in ice water and drian well. Rinse and shake dry spinach, cut into thin strips.
2.
Beat eggs and season with salt and pepper. Mix with drained peas, spinach and rice. Butter tart pan and spread rice mixture in it, smooth. Top with goat cheese slices and bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Remove from oven and serve.
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