Tomato Quiche Bake
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
913
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 913 cal. | (43 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 557 mg | (56 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 33.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups flour
- ½ cup butter
- 4 eggs (one separated)
- 1 cup Parmesan (75 g grated)
- ⅔ cup Crème fraiche
- ⅜ cup cream (at least 30% fat)
- Nutmeg
- butter (to grease the tart tin)
- 6 Tomatoes (sliced)
- 4 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- 2 Tbsps Orange juice
- 2 cups Arugula
Preparation steps
1.
Mix together the flour, butter, the egg white, grated cheese and a pinch of salt to form a dough. If necessary add a little cold water. Wrap in cling-film and chill for 30 minutes.
2.
Mix together the creme fraiche, cream, eggs and the egg yolk and season with nutmeg, salt and ground black pepper.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a tart tin.
4.
Roll out the dough to fit the tart tin (approx. 28 x 20 cm) and arrange the tomatoes decoratively on top. Pour the egg cream over the tomatoes and bake for 35-40 minutes until golden brown. Once cooked, turn off the oven and leave the tart inside for 5 minutes to rest.
5.
Mix together the oil, vinegar, orange juice, salt, ground black pepper to make a dressing. Shave the remaining parmesan and sprinkle some rocket leaves over the tart. Arrange the rest in a bowl and drizzle with the dressing and the cheese. Serve the salad with the warm tart.
