Asparagus and Bacon Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,110 cal. | (243 %) | ||
| Protein | 137 g | (140 %) | ||
| Fat | 408 g | (352 %) | ||
| Carbohydrates | 228 g | (152 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 26.8 g | (89 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 8.7 μg | (44 %) | ||
| Vitamin E | 68.3 mg | (569 %) | ||
| Vitamin K | 320.4 μg | (534 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 45.5 mg | (379 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,095 μg | (365 %) | ||
| Pantothenic acid | 11.8 mg | (197 %) | ||
| Biotin | 108.2 μg | (240 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 3,486 mg | (87 %) | ||
| Calcium | 2,393 mg | (239 %) | ||
| Magnesium | 347 mg | (116 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 18.5 mg | (231 %) | ||
| Saturated fatty acids | 172.9 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 1,329 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 tsp Baking powder
- 1 tsp salt
- 1 pinch sugar
- 100 grams Quark
- 3 Tbsps milk
- 4 Tbsps vegetable oil
- Pastry flour (for working)
- vegetable oil (for greasing)
- For the filling
- 500 grams green Asparagus
- 250 grams frozen Peas
- 200 grams Bacon
- 500 grams Sour cream
- 100 grams grated Emmentaler cheese
- 4 eggs
- 2 Tbsps finely chopped Fresh herbs (thyme and parsley)
- salt
- freshly ground peppers
Preparation steps
For the pastry, mix the flour with the baking powder, salt and sugar and pile onto a work surface. Combine with the well-drained quark, the milk and the oil and knead to a smooth dough. Add a little extra flour or milk as needed. Wrap in foil and refrigerate for about 1 hour.
For the filling, peel the bottom third of the asparagus and cut the spears into thirds or quarters. Thaw the peas and chop the bacon into cubes.
Mix the sour cream with the cheese, the eggs and the herbs and season with salt and pepper.
Preheat the oven to 160ºC (approximately 325ºF).
Roll out the pastry on a floured surface and line a greased pan with it. Allow the edge to hang over the side.
Distribute the asparagus, bacon and peas onto it and pour the cream mixture over the top. Bake for about 50 minutes until golden brown.
Serve warm and with a salad if desired.
