German Potato, Bacon and Leek Quiche
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
1062
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,062 cal. | (51 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 44.2 μg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 263 μg | (88 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the dough
- 300 grams Pastry flour
- 20 grams Yeast
- 1 pinch sugar
- 1 tsp salt
- 5 Tbsps vegetable oil
- For the filling
- 500 grams Leeks (rinse, trimmed and finely diced)
- 500 grams cooked potatoes
- 150 grams Quark
- 150 grams Crème fraiche
- 3 eggs
- 4 Tbsps vegetable oil
- salt
- freshly ground pepper
- Nutmeg
- 400 grams smoked Bacon (finely diced)
Preparation steps
1.
For the dough: Dissolve the yeast and sugar in a little water. Mix in 2 tablespoons flour, cover and let rest for about 30 minutes. Add the remaining flour, 1 cup water, the salt and oil and knead until smooth. Place in a warm place to rise for about 1 hour, until the dough has doubled in bulk.
2.
For the filling: Press the potatoes through a potato ricer, mix with the leeks, quark, crème fraîche, eggs and oil and season with salt, pepper and nutmeg.
3.
Knead the dough on a floured work surface and roll out thinly. Grease a baking sheet and line with the dough. Spread the filling over the dough and sprinkle with bacon. Let rest for about 20 minutes.
4.
Preheat the oven to 220°C (approximately 425°F) and bake the quiche for around 30 minutes.
