Cheese and Mushroom Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,189 cal. | (152 %) | ||
| Protein | 145 g | (148 %) | ||
| Fat | 224 g | (193 %) | ||
| Carbohydrates | 151 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.6 g | (59 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 9.4 μg | (47 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 252.8 μg | (421 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 36.8 mg | (307 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 731 μg | (244 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 79.8 μg | (177 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 2,595 mg | (65 %) | ||
| Calcium | 3,436 mg | (344 %) | ||
| Magnesium | 258 mg | (86 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 235 μg | (118 %) | ||
| Zinc | 20 mg | (250 %) | ||
| Saturated fatty acids | 134.5 g | |||
| Uric acid | 479 mg | |||
| Cholesterol | 1,279 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 40 grams grated Parmesan
- 1 egg yolk
- 75 grams butter
- 1 pinch salt
- softened butter (for greasing)
- For the filling
- 20 grams dried Morel
- 2 stalks Leeks
- 1 Tbsp butter
- 2 Tbsps breadcrumbs
- 200 grams Quark
- 100 grams grated Parmesan
- 100 grams grated Mountain cheese
- 2 eggs
- 100 milliliters Whipped cream
- salt
- peppers
Preparation steps
For the dough: Combine the flour, Parmesan, egg yolk, chopped butter and salt and knead until smooth. If necessary, add a little more cold water. Cover with plastic wrap and chill for about 30 minutes.
Meanwhile, for the filling: Soak the morels in warm water for about 20 minutes. Cut the leek in half lengthwise, rinse, trim and cut into thin strips. Melt the butter in a large frying pan and sweat the leeks until softened, around 2-3 minutes. Remove from the heat and let cool slightly.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a tart pan.
Roll out the dough and use to line the tart pan. Prick the base several times with a fork and sprinkle with breadcrumbs.
Rinse the morels and drain. Whisk the quark, cheese, eggs and cream until smooth. Season with salt and pepper. Arrange the morels and leeks over the tart base, cover with the custard and bake for about 50 minutes, until golden brown.
Remove from the oven.
Serve warm or cooled with a spinach salad, if desired.
