Carrot and Basil Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the topping
- 800 grams carrots
- 1 bunch Basil
- 100 grams Bacon
- 1 onion
- 2 garlic cloves
- 1 tsp cilantro
- 2 Tbsps butter
- 200 grams Whipped cream
- 100 grams Whipped cream
- 3 eggs
- Pastry flour (for the work surface)
- 250 grams Cherry tomatoes
- ½ bunch Basil
Preparation steps
For the pastry: combine all ingredients and quickly knead into a pastry. Shape into a ball, wrap in foil and refrigerate for 1 hour. For the topping: peel and rinse carrots, grate finely. Cut bacon into cubes. Peel and chop onion and garlic. Heat butter in a pan and saute bacon, onion and garlic for a few minutes.
Add grated carrots and season with spices, salt and pepper. Rinse and chop basil, add to the pan, saute briefly and cool. Roll out pastry on a floured work surface and line quiche pan with it, making an edge all around. Spread carrot mixture on the pastry.
Whisk sweet and sour cream with eggs, season with salt and pepper and spread over carrots. Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes or until golden brown. Rinse and pat dry tomatoes, arrange on plates. Rinse and spin dry basil, arrange next to tomatoes. Serve quiche with tomatoes and basil.
