Bell Pepper and Olive Quiche

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Bell Pepper and Olive Quiche
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Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
3575
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3,575 cal.(170 %)
Protein65 g(66 %)
Fat283 g(244 %)
Carbohydrates197 g(131 %)
Sugar added0 g(0 %)
Roughage18.7 g(62 %)
Vitamin A3.3 mg(413 %)
Vitamin D11.9 μg(60 %)
Vitamin E23.1 mg(193 %)
Vitamin K89.3 μg(149 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂2.4 mg(218 %)
Niacin25.2 mg(210 %)
Vitamin B₆1.4 mg(100 %)
Folate468 μg(156 %)
Pantothenic acid8.4 mg(140 %)
Biotin90.7 μg(202 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C478 mg(503 %)
Potassium2,498 mg(62 %)
Calcium617 mg(62 %)
Magnesium156 mg(52 %)
Iron9.3 mg(62 %)
Iodine100 μg(50 %)
Zinc5.9 mg(74 %)
Saturated fatty acids169.1 g
Uric acid244 mg
Cholesterol1,360 mg
Complete sugar29 g

Ingredients

for
1
For dough
200 grams Pastry flour
salt
80 grams acid Whipped cream
120 grams butter
For filling
2 big, red Bell pepper
150 grams button Mushroom
3 eggs
250 grams Crème fraiche
150 milliliters Whipped cream
freshly ground peppers
freshly grated Nutmeg
80 grams black, pitted Olives
For prepping
Pastry flour (for the work surface)
butter (for the pan)
How healthy are the main ingredients?
Whipped creamWhipped creamOlivesalteggNutmeg

Preparation steps

1.

For the dough, combine the pastry flour with a pinch of salt and make a well in the center. Fill the well with sour cream and diced butter. Using your hands quickly knead to a smooth dough, form into a disc and cover in plastic wrap and refrigerate for 30 minutes.

2.

Preheat the oven to 250°C (approximately 480°F)

3.

Rinse the peppers, cut in half, remove seeds and ribs and transfer to a parchment-lined baking sheet cut side down. Bake until the skin turns black and bubbles. Remove, cover with a damp kitchen towel and let cool briefly. Then peel the pepper halves and cut into narrow strips. Rinse the mushrooms and cut into thin slices. Mix the eggs with crème fraîche and cream. Season with salt, pepper and nutmeg and fold in the mushrooms, peppers and olives.

4.

Turn the oven down to 180°C (approximately 350°F).

5.

Transfer the dough to a floured surface, roll out thinly and line a buttered pan with it. Pour in the vegetable-egg mixture and bake for about 30 minutes. Remove, let cool slightly and serve.