Recipes · Portuguese · Desserts
Queijada (Cheese Tart)
One serving has 301 kcal and 13 g protein, and at least a fifth of a woman's daily need of cobalamin (44%), selenium (36%), phosphorus (35%), calcium (29%), riboflavin (24%) and vitamin A (23%). Ready in 35 minutes.
- Preparation: 10 min
- Cooking: 25 min
- Makes: 1 serving (115 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 45 g Queso fresco
- 25 g Eggs, whole, raw
- 20 g Sugar
- 15 g Milk, whole
- 8 g Flour, all-purpose
- 0.3 g Cinnamon
- 2 g Butter, unsalted
Method
- Preheat the oven to 180 °C (350 °F) and butter a small tart mould or muffin cup.
- Crumble or mash the fresh cheese well, then whisk it with the egg, sugar and milk until smooth.
- Whisk in the flour until just combined, to make a smooth, pourable batter.
- Pour into the mould, dust the top with the cinnamon, and bake for 20-25 minutes until set and lightly golden on top.
- Cool for 10 minutes before turning out; queijadas are best eaten the same day, slightly warm or at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 301 kcal | 14% |
| Carbohydrates | 28.6 g | |
| Water | 56.7 mL | |
| Fiber | 0.38 g | 1% |
| Protein | 12.6 g | 26% |
| Tryptophan | 0.06 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.38 g | |
| Lysine | 0.29 g | |
| Methionine | 0.12 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.28 g | |
| Histidine | 0.11 g | |
| Fat | 15.3 g | |
| Monounsaturated | 4.2 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.87 g | |
| Saturated | 7.9 g | |
| Trans-Fats | 0.38 g | |
| Cholesterol | 130 mg | |
| Calcium | 291 mg | 29% |
| Copper | 0.05 mg | 6% |
| Iron | 0.94 mg | 5% |
| Magnesium | 17.3 mg | 6% |
| Manganese | 0.12 mg | 7% |
| Phosphorus | 245 mg | 35% |
| Potassium | 123 mg | 3% |
| Selenium | 19.8 µg | 36% |
| Sodium | 381 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.1 mg | 9% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 0.52 mg | 4% |
| Pantothenic acid (vitamin B5) | 0.64 mg | 13% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 30.4 µg | 8% |
| Cobalamin (vitamin B12) | 1.1 µg | 44% |
| Choline | 81.6 mg | 19% |
| Vitamin A | 161 µg | 23% |
| Vitamin C | 0.01 mg | 0% |
| Vitamin D (D2 + D3) | 77.7 IU | 13% |
| Vitamin E | 0.51 mg | 3% |
| Vitamin K | 0.83 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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