Cheesy Wild Garlic and Potato Quiche
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
529
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,431 mg | (36 %) | ||
| Calcium | 682 mg | (68 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- salt (and pepper)
- 250 grams Wild garlic leaf
- 130 grams Emmentaler cheese
- ½ l milk
- 2 eggs
- 50 grams butter
Preparation steps
1.
Peel the potatoes, rinse and thinly slice using a mandoline. Let dry on a tea towel. Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the wild garlic, pluck the leaves and shake dry. Set some leaves aside and chiffonade the remainder. Rub a shallow baking dish with the reserved wild garlic leaves then grease with butter. Layer the potato slices in the dish, seasoning each layer with salt and pepper. Grate 70 grams (approximately 2 ounces) cheese, mix with the wild garlic and sprinkle over the potato slices. Bring the milk to a boil, let cool then whisk in the eggs. Season with salt and pepper and pour over the wild garlic and potato mixture. Sprinkle with the remaining cheese and top with chopped butter.
3.
Bake for about 45 minutes.
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