Carrot Quiche with Apple Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,686 cal. | (176 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 246 g | (212 %) | ||
| Carbohydrates | 275 g | (183 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 42.7 g | (142 %) |
| Vitamin A | 15.8 mg | (1,975 %) | ||
| Vitamin D | 11.6 μg | (58 %) | ||
| Vitamin E | 19.7 mg | (164 %) | ||
| Vitamin K | 301.3 μg | (502 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 461 μg | (154 %) | ||
| Pantothenic acid | 9.7 mg | (162 %) | ||
| Biotin | 154 μg | (342 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 4,707 mg | (118 %) | ||
| Calcium | 761 mg | (76 %) | ||
| Magnesium | 252 mg | (84 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 135.1 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 1,611 mg | |||
| Complete sugar | 126 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 50 grams Cornmeal
- 1 pinch salt
- 160 grams cold butter
- 1 egg
- 1 Tbsp Whipped cream
- For the filling
- 800 grams carrots
- salt
- 200 grams Quark
- 100 milliliters Whipped cream
- 100 grams Sour cream
- 4 eggs
- freshly ground peppers
- For the salad
- 3 red mild Pepperoncini
- 2 tart Apple
- 1 bunch cilantro
- 2 Tbsps olive oil
- 1 tsp balsamic vinegar
Preparation steps
Put all the ingredients for the dough in a bowl and quickly knead to combine. Wrap in plastic wrap and refrigerate. Preheat the convection oven to 180°C (approximately 350°F). Meanwhile for the filling, peel the carrots, slice and blanch for about 3 minutes in boiling salted water, drain and rinse in cold water. Mix the quark, cream and creme fraiche with the eggs and season with salt, pepper and nutmeg.
Roll out the dough thinly between two sheets of parchment paper and line a quiche dish with it, forming an edge. Prick with a fork several times and pour the carrots and the quark mixture into the dish. Bake in the preheated oven for about 45 minutes. After 15-20 minutes, cover with aluminum foil so that the quiche does not brown too quickly.
Meanwhile for the salad, rinse the peppers, remove the seeds and cut into thin strips. Peel the apples. Pluck the leaves from the cilantro, mix with the apples and marinate with oil and vinegar and season with salt and pepper. Remove the quiche from the oven, cut into pieces and serve hot or cold, garnished with salad. The carrot quiche is excellent served alongside seafood and fish.
