Cabbage and Bacon Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,718 cal. | (177 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 241 g | (208 %) | ||
| Carbohydrates | 298 g | (199 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.9 g | (120 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 26.8 mg | (223 %) | ||
| Vitamin K | 148.5 μg | (248 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,199 μg | (400 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 107.6 μg | (239 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 385 mg | (405 %) | ||
| Potassium | 3,582 mg | (90 %) | ||
| Calcium | 860 mg | (86 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 106.9 g | |||
| Uric acid | 656 mg | |||
| Cholesterol | 919 mg | |||
| Complete sugar | 63 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
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.
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.
