Cabbage and Potato Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,987 cal. | (190 %) | ||
| Protein | 194 g | (198 %) | ||
| Fat | 195 g | (168 %) | ||
| Carbohydrates | 359 g | (239 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 51.6 g | (172 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 38 mg | (317 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 82.2 mg | (685 %) | ||
| Vitamin B₆ | 4.4 mg | (314 %) | ||
| Folate | 651 μg | (217 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 75.2 μg | (167 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 603 mg | (635 %) | ||
| Potassium | 6,754 mg | (169 %) | ||
| Calcium | 1,543 mg | (154 %) | ||
| Magnesium | 553 mg | (184 %) | ||
| Iron | 20.1 mg | (134 %) | ||
| Iodine | 195 μg | (98 %) | ||
| Zinc | 21.4 mg | (268 %) | ||
| Saturated fatty acids | 96.3 g | |||
| Uric acid | 666 mg | |||
| Cholesterol | 1,388 mg | |||
| Complete sugar | 52 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- salt
- 1 small head Savoy cabbage (800 grams) (approximately 28 ounces)
- 1 onion
- 1 garlic clove
- 2 Tbsps Canola oil
- 300 grams Smoked pork chop
- peppers
- 350 grams Filo dough
- 200 milliliters Whipped cream
- 200 milliliters Whipped cream
- 4 eggs
- salt
- peppers
- Nutmeg
- 50 grams grated Cheese (such as Emmentaler)
Preparation steps
Peel the potatoes, rinse and cut into bite-sized cubes. Cook in boiling salted water for about 10 minutes.
Rinse the cabbage, trim and cut into strips. Peel the onion and garlic and finely chop. Heat 1 tablespoon oil in a large frying pan and sweat the onion and garlic until softened. Add the cabbage, season with salt and pepper and sauté for about 5 minutes, stirring. Remove from the heat and let cool.
Cut the pork into bite-sized cubes. Drain the potatoes, rinse briefly and drain again.
Preheat the oven to 180°C (approximately 350°F) convection.
Grease a pie dish. Arrange the filo dough in the pie dish, brushing each layer with oil. Fill with the cabbage, potatoes and pork. Whisk the cream, sour cream and eggs together and season with salt, pepper and nutmeg. Pour over the filling, sprinkle with cheese and bake until golden brown, about 40 minutes.
Serve while still hot or lukewarm.
