Carrot-leek Quiche with Pine Nuts

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Carrot-leek Quiche with Pine Nuts
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
3800
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie3,800 cal.(181 %)
Protein73 g(74 %)
Fat295 g(254 %)
Carbohydrates218 g(145 %)
Sugar added0 g(0 %)
Roughage29.1 g(97 %)
Vitamin A10.7 mg(1,338 %)
Vitamin D8.2 μg(41 %)
Vitamin E19.1 mg(159 %)
Vitamin K233.2 μg(389 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂2 mg(182 %)
Niacin23.5 mg(196 %)
Vitamin B₆1.9 mg(136 %)
Folate582 μg(194 %)
Pantothenic acid5.3 mg(88 %)
Biotin82.8 μg(184 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C89 mg(94 %)
Potassium3,869 mg(97 %)
Calcium775 mg(78 %)
Magnesium270 mg(90 %)
Iron12.6 mg(84 %)
Iodine111 μg(56 %)
Zinc8.1 mg(101 %)
Saturated fatty acids172.7 g
Uric acid387 mg
Cholesterol1,373 mg
Complete sugar56 g

Ingredients

for
1
For the dough
200 grams Pastry flour
1 pinch salt
80 grams Crème fraiche
140 grams butter
For the filling
450 grams carrots
300 grams Leeks
salt
3 eggs
250 grams Crème fraiche
150 milliliters Whipped cream
freshly ground peppers
Nutmeg (freshly grated)
3 Tbsps Pine nuts
How healthy are the main ingredients?
carrotLeekWhipped creamPine nutssaltsalt

Preparation steps

1.

For the dough, mix the flour with the salt, mound up on the work surface, make a well in the center, add the creme fraiche and distribute the butter in small pieces over the flour. With your hands, knead all the ingredients to a smooth dough. Form into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

For the filling, peel carrots, cut diagonally into thin slices and blanch for about 3 minutes in boiling salted water. Remove from water, rinse in cold water and drain well.

4.

Rinse the leek, trim, cut diagonally into thin slices and blanch 1 minute in boiling salted water. Remove from water, rinse in cold water and drain well.

5.

Mix the eggs with crème fraîche and the cream and season with salt, pepper and a pinch of nutmeg.

6.

Toast the pine nuts in a frying pan until golden. Remove from pan, set aside and let cool.

7.

Put the dough on a floured surface, roll out slightly larger than the pan and line the buttered tart pan with the dough. Spread the vegetables decoratively over the bottom, pour the egg mixture over it and sprinkle with pine nuts. Bake in preheated oven until golden brown, about 30 minutes. Remove from oven and cool to lukewarm. Unmold  from tart pan and serve.

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