Carrot-leek Quiche with Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,800 cal. | (181 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 295 g | (254 %) | ||
| Carbohydrates | 218 g | (145 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.1 g | (97 %) |
| Vitamin A | 10.7 mg | (1,338 %) | ||
| Vitamin D | 8.2 μg | (41 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 233.2 μg | (389 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 582 μg | (194 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 82.8 μg | (184 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 3,869 mg | (97 %) | ||
| Calcium | 775 mg | (78 %) | ||
| Magnesium | 270 mg | (90 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 172.7 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 1,373 mg | |||
| Complete sugar | 56 g |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 200°C (approximately 400°F).
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.
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.
Mix the eggs with crème fraîche and the cream and season with salt, pepper and a pinch of nutmeg.
Toast the pine nuts in a frying pan until golden. Remove from pan, set aside and let cool.
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.
