Chicken Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,336 cal. | (159 %) | ||
| Protein | 196 g | (200 %) | ||
| Fat | 200 g | (172 %) | ||
| Carbohydrates | 187 g | (125 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.2 g | (61 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 8.9 μg | (45 %) | ||
| Vitamin E | 29.6 mg | (247 %) | ||
| Vitamin K | 88.5 μg | (148 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 86.5 mg | (721 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 551 μg | (184 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 90.1 μg | (200 %) | ||
| Vitamin B₁₂ | 8.9 μg | (297 %) | ||
| Vitamin C | 705 mg | (742 %) | ||
| Potassium | 3,139 mg | (78 %) | ||
| Calcium | 1,218 mg | (122 %) | ||
| Magnesium | 295 mg | (98 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 14.9 mg | (186 %) | ||
| Saturated fatty acids | 112.7 g | |||
| Uric acid | 884 mg | |||
| Cholesterol | 1,348 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- salt
- 100 grams butter
- Pastry flour (for work surface)
- For the filling
- 2 Chicken breasts (each about 140 grams)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 3 red, green Bell pepper
- 200 grams Quark
- 150 milliliters Whipped cream
- 100 grams grated Cheese
- 3 eggs
- 1 tsp herbes de Provence
- Nutmeg
Preparation steps
For the dough, mix flour with 1 teaspoon salt in a bowl. Add cold butter in small pieces. Quickly knead into a smooth dough, adding water if needed. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
For the topping, rinse chicken, pat dry, season with salt and pepper and cook in hot oil in a frying pan for 4-5 minutes or until a light golden brown. Put heat to low and cook for another 5 minutes or until done. Cool briefly and cut into slices. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.
Preheat oven to 180°C (approximately 350°F). Line a quiche dish with parchment paper.
Knead dough again on a floured surface and roll out into a shape similar to quiche dish. Press into dish and remove excess.
Mix quark with cream and eggs. Add Herbes de Provence and cheese and season with salt, pepper and nutmeg.
Spread chicken and bell pepper strips on top of dough and pour egg mixture on top. Bake for about 45 minutes or until golden brown.
Remove from oven, let cool slightly and cut into pieces. Serve while still warm or cooled.
