Small with Tuna and Scallion Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter (cut into pieces)
- 50 grams acid Whipped cream
- 1 egg
- salt
- For the filling
- 1 can Tuna (150 grams, in its own juice)
- 2 eggs
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- freshly ground peppers
- ½ bunch Chives (about 15 grams)
- 2 ripe Tomatoes
- 2 scallions
- For prep
- Pastry flour (for the desktop)
- Fat (for tart tins)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the dough, mix the flour with the butter, sour cream, egg and salt. Knead until the dough is smooth. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, drain the tuna and mash. Stir together the eggs, cream, crème fraîche and the tuna. Season with salt and pepper.
Rinse the chives, shake dry and cut into thirds.
Rinse the tomatoes, cut into quarters, remove the seeds and dice. Rinse the scallions, pat dry, trim and cut into rings. Mix the diced tomatoes with green onions and fold 2/3 of the mixture into the tuna. Divide the dough into 6 portions. Roll the dough out thinly on a floured surface and line 6 greased tartlet tins. Prick the bottoms with a fork several times. Divide the tuna mixture between the tins and bake for 20-25 minutes. Let cool slightly before unmolding. Serve garnished with tomatoes, scallions and chives.
