Asparagus and Salmon Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 1 tsp Baking powder
- 1 egg yolk
- 130 grams cold butter
Preparation steps
For the dough, mix the flour with salt and baking powder, make a well in the center and pour in the egg yolk. Add the chopped cold butter around it and knead quickly with both hands to form a smooth dough. Cover the dough in plastic wrap and put in refrigerator for 30 minutes.
Rinse, trim and cut the scallions into 5 cm (approximately 2 inches) long pieces. Rinse and trim the asparagus, peel the bottom third thinly, and cut into 5 cm (approximately 2 inches) long pieces.
Saute the scallions with asparagus in hot butter for 2-3 minutes. Cut the salmon into pieces.
Roll out the dough on a lightly floured surface into circle of about 30 cm (approximately 12 inches) diameter. Line a greased tartform pan with the rolled dough and press down the edges.
Beat the eggs with the sour cream and nutmeg, and season with salt and pepper. Place the half of the vegetables over the dough and pour the egg-cream mixture over. Spread the remaining vegetables on it and top with the salmon pieces and gouda slices.
Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 35-45 minutes. Remove from the oven, garnish with chives and serve hot.
