Small Cheese Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the pastry
- 50 grams butter
- 250 grams Whole wheat flour
- 1 pinch salt
- 200 grams Quark
- butter (for ramekins)
- For the topping
- 500 grams potatoes
- 3 onions
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg
- ½ tsp rosemary (dried)
- 2 Tbsps oregano (finely chopped)
- 200 grams Roquefort cheese
- 100 grams Quark
- 40 milliliters Whipped cream
- 50 grams Pine nuts
- 12 small Tartlet pans
Preparation steps
For the pastry: combine chopped butter, flour, quark and salt, knead into a firm pastry, adding some water, if needed.
Roll out pastry on a floured surface and cut out 12 circles slightly larger than ramekins. Line ramekins with the pastry, making edges all around. Refrigerate for about 30 minutes. Prick pastry several times with a fork and bake in preheated oven at 180°C (approximately 350°F) for about 8 minutes.
For the topping: peel onions and dice finely.
Peel potatoes and cook in salted water until tender, drain and let evaporate slighty, mash coarsely. Add crumbled Roquefort, herbs, quark, cream and onions, season with salt and pepper.
Spread potato and Roquefort mixture into ramekins and sprinkle with pine nuts. Bake for about 20 minutes. Remove from the oven and serve.
