Cabbage and Bacon Quiche

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Cabbage and Bacon Quiche
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
3718
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie3,718 cal.(177 %)
Protein90 g(92 %)
Fat241 g(208 %)
Carbohydrates298 g(199 %)
Sugar added0 g(0 %)
Roughage35.9 g(120 %)
Vitamin A1.4 mg(175 %)
Vitamin D7.1 μg(36 %)
Vitamin E26.8 mg(223 %)
Vitamin K148.5 μg(248 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂2.7 mg(245 %)
Niacin32.7 mg(273 %)
Vitamin B₆1.9 mg(136 %)
Folate1,199 μg(400 %)
Pantothenic acid8.1 mg(135 %)
Biotin107.6 μg(239 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C385 mg(405 %)
Potassium3,582 mg(90 %)
Calcium860 mg(86 %)
Magnesium242 mg(81 %)
Iron14.1 mg(94 %)
Iodine76 μg(38 %)
Zinc10 mg(125 %)
Saturated fatty acids106.9 g
Uric acid656 mg
Cholesterol919 mg
Complete sugar63 g

Ingredients

for
1
For the dough
20 grams fresh Yeast (cut into 0.5-cm cubes)
300 grams Pastry flour
1 tsp salt
2 Tbsps olive oil
Pastry flour (for dusting)
For the filling
650 grams Savoy cabbage
salt
150 grams thinly sliced streaky Bacon
1 Apple
1 Tbsp lemon juice
3 eggs
100 milliliters milk
200 milliliters Whipped cream (a minimum of 30% fat content)
freshly ground peppers
½ tsp Caraway
freshly grated Nutmeg
1 bunch parsley (to garnish)
How healthy are the main ingredients?
Savoy cabbageWhipped creamolive oilparsleysaltsalt

Preparation steps

1.

For the dough: Crumble the yeast and mix with 3 tablespoons of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center and pour in the yeast mixture, mixing to combine. Sprinkle with flour and let rise 15 minutes.

2.

Add 100-120 ml (approximately 1/2 cup) of lukewarm water and the oil and knead on a lightly floured work surface until dough is smooth. Place dough back in the bowl, cover with a cloth and let rise for 1 hour in a warm place until doubled in bulk.

3.

Meanwhile, trim the cabbage, remove the core and separate into individual leaves. Blanch the leaves in plenty of boiling salted water for 3 minutes. Remove, rinse with cold water, drain and chop. Chop the bacon and cook in a small skillet until crisp. Transfer to a paper towel and drain. Rinse the apple, cut into quarters, remove the core, cut into wedges and sprinkle with lemon juice.

4.

Preheat the oven to 180°C (approximately 350°F). After the dough has rested, knead the dough again vigorously, adding olive oil or flour as needed. Grease and flour a springform pan. Roll out the dough, place in the springform pan and spread it with floured hands, molding dough 5 cm (approximately 2 inches) up the sides.

5.

Whisk the eggs with the milk and the cream and season with salt, pepper, caraway seeds and nutmeg, then fold in the cabbage and half of the bacon. Spread the mixture on the dough, cover with the apple wedges and bake in preheated oven for 30 minutes. After 30 minutes top the quiche with the remaining bacon and bake for another 15-20 minutes.

6.

When ready, the edges should be crispy and the egg mixture should be set. Rinse the parsley, shake dry, pluck off the leaves and finely chop. Slice the quiche and serve garnished with parsley on a plate or a board.