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Vegetable and Pignoli Pie

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Vegetable and Pignoli Pie
201
calories
Calories
0
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easy
Difficulty
50 min.
Preparation
Nutritions
Fat14.99 g
Saturated Fat Acids6.21 g
Protein3.86 g
Roughage0.83 g
Sugar added0 g
Calorie201
1 <none> contains
Calories201
Protein/g3.86
Fat/g14.99
Saturated fatty acids/g6.21
Carbohydrates/g12.53
Added sugar/g0
Roughage/g0.83
Cholesterol/mg63.52
Vitamin A/mg519.22
Vitamin D/μg0.78
Vitamin E/mg1.59
Vitamin B₁/mg0.08
Vitamin B₂/mg0.15
Niacin/mg1.31
Vitamin B₆/mg0.03
Folate/μg30.23
Pantothenic acid/mg0.1
Biotin/μg0.35
Vitamin B₁₂/μg0.34
Vitamin C/mg2.77
Potassium/mg42.26
Calcium/mg23.7
Magnesium/mg6.38
Iron/mg0.71
Iodine/μg17.62
Zinc/mg0.15

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 quiche dish, 26 cm ?
3 ½ cups
carrots (sliced)
1
Leek (trimmed and cut into rings)
freshly ground peppers
8 ounces
Puff pastry (thawed)
¼ teaspoon
cup
3
1 tablespoon
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Preparation steps

Step 1/5
Blanch the carrots in boiling salted water for 3 minutes, add the leek and cook for a further 1 minute. Drain, refresh in ice-cold water and drain thoroughly.
Step 2/5
Roll out the puff pastry to a circle approximately 32 cm | 11" in diameter.
Step 3/5
Rinse the dish with cold water, but do not dry. Lay the puff pastry in the dish and form a rim of about 3 cm.
Step 4/5
Season the carrots and leeks with salt, pepper and cayenne pepper and arrange on the pastry. Whisk the eggs with the cream, season with salt and pepper and pour over the vegetables.
Step 5/5
Sprinkle with pine nuts and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20-25 minutes until golden.

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