Soft Cheese Square Pie
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
661
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 661 kcal | (31 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 38.53 g | (33 %) | ||
| Carbohydrates | 58.25 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.62 g | (2 %) |
more nutritional values
| Vitamin A | 285.31 mg | (35,664 %) | ||
| Vitamin D | 2.33 μg | (12 %) | ||
| Vitamin E | 5.87 mg | (49 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 2.17 mg | (18 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 114.25 μg | (38 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 1.46 μg | (49 %) | ||
| Vitamin C | 3.11 mg | (3 %) | ||
| Potassium | 57.29 mg | (1 %) | ||
| Calcium | 125.63 mg | (13 %) | ||
| Magnesium | 5.79 mg | (2 %) | ||
| Iron | 2.13 mg | (14 %) | ||
| Iodine | 70.15 μg | (35 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 15.01 g | |||
| Cholesterol | 257.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 16 ounces ready-made Shortcrust
- 3 scallions (thinly sliced)
- 1 tablespoon olive oil
- 7 large eggs divided (Keep 6 of the whites)
- 2 ½ teaspoons salt (divided)
- freshly ground Black pepper
- 1 ½ cups Sour cream
- 1 cup soft Goat cheese (at room temperature)
- 20 mint (finely chopped)
Preparation steps
1.
Preheat the oven to 190°C | 375F | gas 5.
2.
On a lightly floured surface roll out the pastry and line a loose bottomed quiche tin.
3.
Line the pastry case with greaseproof paper and baking beans, place in the refrigerator to rest for 30 minutes.
4.
Remove from the refrigerator and bake in the centre of the oven for 10 – 12 minutes.
5.
Remove from the oven, remove the baking beans and lining paper and return to the oven for a further 5 minutes to dry out the base of the flan.
6.
In a heavy based frying pan saute the chopped spring onions in oil until soft.
7.
Whisk together the eggs yolks, sour cream, goat’s cheese chopped mint. Whisk the egg whites until you have smooth peaks, and then fold this into the sour cream/egg yolk/goats cheese gently. This will make the tart light and fluffy. Add the onions. Season with salt and pepper.
8.
Pour the mixture into the flan case and return the oven, bake for 45 – 50 minutes until cooked and golden brown.
9.
Cool in the tin for 10 minutes before serving..
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