Quiche de verduras
Allergens:
Ingredients for 5 portions
Calculate portions
Leeks,
0.1 kg
Pumpkin
0.1 kg
Frozen broccoli
0.1 kg
Margarine
0.01 kg
Block cheese
0.05 kg
Tomato sauce
0.05 l
Sterilised milk
0.25 l
Ground white pepper
0.25 g
Eggs
3.0 ud
Table salt
5.0 g
Kneaded puff pastry
0.25 kg
Onion
0.017 kg
Garlic, bulb
0.027 ud
Green pepper
0.01 kg
Diced tomato
0.067 kg
Sunflower oil
0.002 l
Plain flour
0.063 kg
Strong flour
0.063 kg
Water
0.063 l
Table salt
1.875 g
Margarine puff pastry
0.063 kg
Elaboration
- Elaborar un hojaldre amasado, forrar el molde y cocer en blanco 220 ºC.
ELABORACIÓN
- Pochar el puerro troceado en la margarina.
- Asar la calabaza con sal y pimienta a 170 ºC.
- Cocer a la inglesa el brécol y escurrir bien.
- Cortar el queso en dados de 1 cm.
- Repartir la verdura en los moldes precocidos y el queso.
- En el momento de hornear hacer el aparejo, mezclando la leche y la salsa de tomate con los huevos batidos más la sal y la pimienta.
- Hornear a 160 ºC hasta que está completamente cuajado y ligeramente dorado en la superficie.
SERVICIO
- Cuando sale del horno dejar reposar 5 minutos, cortar y emplatar en plato llano.
Nutritional information (1 portion)
Energy
347.25
kcal
Carbohydrates
25.74
g
Proteins
12.85
g
Lipids
21.27
g
Fiber
2.41
g
Saturates
7.08
g
Monounsaturated fatty acids
5.81
g
Polyunsaturated fatty acids
6.6
g
Cholesterol
169.98
mg
Calcium
207.08
mg
Iron
1.79
mg
Zinc
1.43
mg
Vitamin A
172.67
ug
Vitamin C
27.91
g
Folic acid
79.17
ug
Salt (Sodium)
855.96
mg
Sugars
4.94
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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