Mini Quiche with Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,302 cal. | (62 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 92 g | (79 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 435 mg | (44 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 54.9 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 495 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- ½ tsp salt
- 150 grams cold butter
- 1 egg
- butter (for greasing)
- Pastry flour (for dusting)
- For the filling
- 500 grams Peas
- salt
- 2 scallions
- 2 garlic cloves
- 250 grams cream cheese
- 4 eggs
- 300 milliliters Whipped cream
- 80 grams finely grated Parmesan
- peppers
- Nutmeg
Preparation steps
For the dough: Place the flour on a work surface and make a well in the center. Cut the butter into cubes and scatter over the flour. Place the egg and 2-3 tablespoons of lukewarm water to the well. Cut in the butter with a knife or pastry cutter until crumbly. Use hands to knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat a convection oven to 180°C (approximately 350°F). Grease the individual tart tins.
For the filling: Blanch the peas in a pot of boiling salted water for 1-2 minutes. Drain and rinse with cold water. Rinse and slice the scallions. Peel and finely chop the garlic.
In a bowl, stir the cream cheese with the eggs, cream and Parmesan until smooth. Stir in the peas, scallions and garlic. Season with salt, pepper and nutmeg to taste.
For assembling: Divide the dough into 4 portions. On a lightly floured surface, roll each into a circle and place in the tart tins. Divide the filling between the tart shells. Bake until set, about 35 minutes.
