Bacon and Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,163 cal. | (198 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 319 g | (275 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.4 g | (118 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 12.3 μg | (62 %) | ||
| Vitamin E | 28.2 mg | (235 %) | ||
| Vitamin K | 696 μg | (1,160 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 44.5 mg | (371 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 979 μg | (326 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 101.9 μg | (226 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 234 mg | (246 %) | ||
| Potassium | 3,477 mg | (87 %) | ||
| Calcium | 883 mg | (88 %) | ||
| Magnesium | 372 mg | (124 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 16.5 mg | (206 %) | ||
| Saturated fatty acids | 178.9 g | |||
| Uric acid | 666 mg | |||
| Cholesterol | 1,899 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the crust
- 100 grams Pastry flour
- 100 grams Whole wheat flour
- 150 grams butter
- 1 pinch salt
- 1 egg
- softened butter (for the pan)
- softened Pastry flour (for the pan)
- Pastry flour (for the work surface)
- For the filling
- 750 grams Napa cabbage
- 150 grams Peas
- salt
- 150 grams Smoked bacon
- 1 garlic clove
- 1 shallot
- 2 Tbsps vegetable oil
- 2 Tbsps freshly chopped Dill
- 200 grams Crème fraiche
- 4 eggs
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the crust: Mound the pastry flour and whole-wheat flour on the work surface and form a well in the middle. Cut the cold butter into pieces and spread all around the flour. Sprinkle the salt the flour and beat the egg into the well. Mix together all the dough ingredients starting from the center and quickly knead with hands to form a smooth dough. Add additional water or flour if needed. Shape into a ball, wrap in plastic wrap and chill in the refrigerator for about 30 minutes.
For the filling: Rinse the cabbage, trim, remove the hard core and cut into fine strips. Blanch the cabbage and the peas in boiling salted water, drain and rinse well. Cut the bacon into small cubes. Peel and finely chop the garlic and the shallot. Sautee briefly in oil a hot pan, then add the bacon and remove from the heat.
Preheat the oven to 180°C (approximately 350°F) on the convection setting. Grease the pie plate with butter and dust with flour.
Roll out the dough on a floured surface into a circle slightly larger than the pie plate. Place the dough in the pie plate and gently pressing the dough along the bottom and sides. Trim off any excess dough with a knife.
Spread the cabbage, peas, dill and bacon mixture evenly in the crust. Combine the crème fraîche, eggs and heavy cream together in a bowl and season with pepper, nutmeg and salt. Whisk until smooth and pour over the base. Bake in the preheated oven for about 50 minutes until golden brown. If the top browns too much before the egg is cooked cover with aluminum foil to prevent further browning.
Remove from oven and let rest briefly. Cut into slices and serve warm.
