Small Quiches with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 150 grams Whole wheat flour
- 120 grams butter
- 1 pinch salt
- 1 egg
- softened butter (for the tartlet pans)
- Pastry flour (for the tartlet pans)
- Pastry flour (for working the dough)
- For the filling
- 2 handfuls Fresh herbs (such as tarragon, thyme, chervil)
- 1 organic lemon
- 150 grams Quark
- 100 milliliters Whipped cream
- 2 eggs
- 100 grams grated Cheese (such as Pecorino)
- peppers
- Nutmeg
- salt
Preparation steps
For the dough, pour the flour out onto a work surface and make a well in the center. Cut the cold butter into pieces and distribute around on the flour. Sprinkle a pinch of salt over it and beat the egg into the well. Mix all the dough ingredients starting from the center with a dough scraper. Chop until crumbly and quickly knead by hand to make a smooth dough. If necessary, add flour or cold water. Wrap in plastic wrap and refrigerate for about 30 minutes.
For the filling, rinse the herbs, shake dry, pluck the leaves and chop coarsely. grate the lemon zest and squeeze the juice. Stir the quark with the cream, eggs, herbs, lemon zest and half of the cheese, season with pepper, nutmeg, lemon juice and salt and mix well.
Preheat the convection oven to 180°C (approximately 350°F). Coat the tartlet pans with a little softened butter and sprinkle with flour.
Roll out the dough on a floured surface and cut out to the size of the tartlet pans. Place the dough in the molds, pour in the filling and sprinkle with the remaining cheese. Bake in the preheated oven for about 25 minutes until golden brown.
Remove the finished quiches from the oven, let cool slightly and carefully remove from the pans. Serve while still warm or cooled.
