Wild Asparagus Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the filling
- 300 grams Wild asparagus
- salt
- 4 scallions
- 2 garlic cloves
- 300 grams Crème fraiche
- 3 eggs
- 200 milliliters Whipped cream
- 80 grams grated Emmentaler cheese
- 2 Tbsps scallions
- freshly ground peppers
- Nutmeg
Preparation steps
Mix the flour with the butter, egg and salt and knead to make a smooth dough. If needed, add a little cold water. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
For the filling, rinse the asparagus, cut off the ends and blanch in salted water for about 1 minute. Rinse in cold water, drain well and cut into 2-3 cm (approximately 1 inch) long pieces. Rinse and trim the scallions and cut into thin rings. Peel the garlic cloves and finely chop. Stir the crème fraîche with the eggs, cream and cheese until smooth. Fold in the garlic, scallions, chives and asparagus. Season with salt, pepper and nutmeg.
Preheat the convection oven to 180°C (approximately 350°F). Grease the wells of a muffin tray.
Roll out the pastry on a floured surface thinly and cut out 12 circles (about 10-12 cm in diameter) (approximately 4 1/2 inches). Place the circles in the muffin wells, Fill with the asparagus mixture and bake until golden brown, about 30 minutes.
Remove from the oven and let cool slightly. Remove from the tin and serve warm or cooled.
