Ham and champignons quiche

60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: May, September, October, November
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Eggs 3.0 ud
Cream 0.15 l
Sterilised milk 0.15 l
Serrano ham 0.1 kg
Natural mushrooms 0.25 kg
Eggs 2.0 ud
Kneaded puff pastry 0.25 kg
See Recipe
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
  • Knead the puff pastry. 
  • Line the inside of the baking pan , preheat to 220 ºC and place a weight on top.
  • Boil the eggs for the garnish, let them cool, peel and dice into 1cm squares.
  • Sauté the mushrooms cut in quarters.
  • Place the boiled eggs, mushrooms and chopped ham in the baking pan.
  • When baking prepare the mixture by mixing the milk and cream with the beaten eggs.
  • Season and add the mixture to the mold , handling with care not to overflow.
  • Bake at 180 ºC  until sofly set and slightly brown.
  • Once baked, cut into pieces and serve.You can garnish with lettuce and carrots.
Nutritional information (1 portion)
Energy
446.81
kcal
Carbohydrates
23.0
g
Proteins
18.41
g
Lipids
31.03
g
Fiber 1.61 g
Saturates 12.53 g
Monounsaturated fatty acids 9.29 g
Polyunsaturated fatty acids 6.46 g
Cholesterol 295.26 mg
Calcium 96.81 mg
Iron 2.39 mg
Zinc 1.77 mg
Vitamin A 209.19 ug
Vitamin C 2.14 g
Folic acid 46.12 ug
Salt (Sodium) 593.29 mg
Sugars 2.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.