Vegetable Cheese Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,272 cal. | (108 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 182 g | (157 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 269 μg | (448 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 49.4 μg | (110 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,384 mg | (35 %) | ||
| Calcium | 806 mg | (81 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 111.8 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 895 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 pkg Puff pastry dough (from the refrigerated section)
- 2 eggs
- 150 grams Whipped cream
- 150 grams Feta (crumbled)
- 2 Tbsps scallions
- 100 grams Broccoli
- 100 grams green Beans
- 100 grams fresh Beans in the pod)
- salt
- freshly ground peppers
Preparation steps
Rinse the broccoli and cut into florets. Rinse the green beans and cut into small pieces. Remove the fresh beans from the pods. Blanch the broccoli florets in a pot of boiling salted water until crisp-tender, about 5 minutes, drain. Blanch the green beans in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Blanch the fresh beans in a pot of boiling salted water until tender, about 4 minutes. Drain.
Beat the eggs, season with salt and pepper and mix with the chives and crumbled feta cheese.
Preheat the oven to 200°C (approximately 400°F).
Roll the puff pastry slightly and place in a baking dish. With a fork prick the puff pastry in several places (so that it rises evenly and doesn't bubble). Cover the dough with the vegetables and top with the egg mixture. Season with salt and pepper and bake until golden brown, 20 - 25 minutes until golden brown. Serve immediately or at lukewarm temperature.
