Mini Pea Quiches
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- softened butter (for the muffin pan)
- 500 grams Peas
- salt
- 4 scallions
- 2 garlic cloves
- 200 grams Crème fraiche
- 4 eggs
- 200 milliliters Whipped cream
- 100 grams grated Parmesan
- freshly ground peppers
- Nutmeg
- 275 grams Puff pastry dough
Preparation steps
1.
Blanch the peas in salted boiling water for 1-2 minutes. Shock in ice water and drain. Rinse the scallions, trim and cut into rings. Peel the garlic cloves and finely chop. Whisk the crème fraîche, eggs, cream and 1/2 the Parmesan until smooth. Fold in the garlic, scallions and peas and season with salt, pepper and nutmeg.
2.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a muffin pan with butter.
3.
Roll out the puff pastry, cut out 12 (10-12 cm diameter) (approximately 4-5 inches) circles, use to line the prepared muffin pan, fill in the pea mixture, sprinkle with the remaining cheese and bake for about 35 minutes, until golden brown.
4.
Remove from the oven, let cool slightly and serve warm or cooled.
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