Sausage and Asparagus Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,411 cal. | (162 %) | ||
| Protein | 163 g | (166 %) | ||
| Fat | 293 g | (253 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 28.3 mg | (236 %) | ||
| Vitamin K | 491.9 μg | (820 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 58.8 mg | (490 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 1,291 μg | (430 %) | ||
| Pantothenic acid | 12.7 mg | (212 %) | ||
| Biotin | 84.6 μg | (188 %) | ||
| Vitamin B₁₂ | 13.1 μg | (437 %) | ||
| Vitamin C | 343 mg | (361 %) | ||
| Potassium | 3,973 mg | (99 %) | ||
| Calcium | 971 mg | (97 %) | ||
| Magnesium | 364 mg | (121 %) | ||
| Iron | 26.2 mg | (175 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 21.2 mg | (265 %) | ||
| Saturated fatty acids | 147.4 g | |||
| Uric acid | 716 mg | |||
| Cholesterol | 1,396 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 1 bunch white Asparagus
- 1 bunch green Asparagus
- 1 garlic clove
- 6 Hot dogs
- ½ bunch Chives
- 300 grams cream cheese
- 75 milliliters Whipped cream
- 3 eggs
- salt (and)
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp butter
- 2 Tbsps freshly grated Parmesan
Preparation steps
Peel the bottom third of the green asparagus. Peel the white asparagus entirely. Blanch the white asparagus in simmering salted water for about 10 minutes, then add the green asparagus and cook for another 10-15 minutes until al dente. Rinse in cold water, drain well and cut into 2-3 cm (approximately 1 inch) long pieces.
Cut the sausages into slices.
Chop the chives holding some aside whole for garnish.
Peel the garlic and chop finely. Mix with the cream cheese, cream and eggs, mix in the asparagus, sausage and chives and season with salt, pepper and nutmeg. Pour the mixture into a buttered quiche dish and sprinkle with Parmesan. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes, until golden brown.
Garnish with chives and serve with fresh salad.
