Deep-dish Quiche with Ham and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 311 mg | (8 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 220 grams Pastry flour
- 4 Tbsps Iced water
- 1 tsp salt
- 125 grams butter
- For the filling
- 1 Kohlrabi
- 1 stalk Leeks
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 2 Tomatoes
- 1 bunch parsley
- 1 bunch Chives
- 100 grams cooked ham
- 100 grams ham
- salt
- freshly ground pepper
- 2 eggs
- 1 cup Crème fraiche (250 g)
- Chili powder
Preparation steps
For the dough, mix flour and salt in a mixing bowl. Place cold butter in small pieces evenly over flour and add ice water. Chop all ingredients with a knife until mixture resembles dry crumbs. Knead quickly with hands until dough is smooth. Shape into a ball and wrap in plastic. Refrigerate for about 30 minutes.
For the filling, peel kohlrabi and dice finely. Rinse leek, cut lengthwise and chop finely. Peel onion and garlic and chop finely. Heat oil in a pan and sauté kohlrabi, leek, onion and garlic for about 7 minutes. With a sharp knife, cut a shallow "X" on the bottom of each tomato. Blanch tomatoes for 1 minute in boiling water. Drain and rinse in cold water, then drain again. Peel tomatoes and cut into quarters, remove seeds and finely dice. Rinse herbs, shake dry and pluck leaves from stems, then chop finely. Cut ham into cubes. Mix tomatoes, herbs and ham into vegetable mixture. Season to taste with salt and pepper. In a bowl, beat eggs and crème fraîche and season with salt, pepper and chili powder.
On a floured surface, roll out dough slightly larger than pie dish (28 cm diameter)(approximately 11 inches). Grease pie dish and line with dough. Pinch dough around rim of dish to form an edge. Fill pie shell with vegetable mixture. Top vegetables with crème fraîche mixture. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 45-60 minutes. If needed, cover with aluminum foil about 15-20 minutes before end of baking time.
