Herb Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,705 cal. | (176 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 281 g | (242 %) | ||
| Carbohydrates | 203 g | (135 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 13.2 μg | (66 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 255.9 μg | (427 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 339 μg | (113 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 83.7 μg | (186 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,889 mg | (47 %) | ||
| Calcium | 1,451 mg | (145 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 165 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 1,760 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 2 bunches fresh Fresh herbs Provence (thyme, rosemary, sage, bay leaf, possibly lavender)
- 2 bunches parsley
- 3 shallots
- 1 garlic clove
- 3 Tbsps butter
- 250 grams Whipped cream
- 4 eggs
- salt
- freshly ground peppers
- 100 grams Gruyere (in slices)
Preparation steps
For the crust, place flour on a flat work surface, mix with salt, form into a mound and create a well in the center. Cut cold butter into small pieces around well and crack egg into well.
Chop ingredients together using a knife until crumbly. Knead with hands into a dough. Grease a quiche dish and press dough into bottom of dish and up sides, making sure that sides are about 3 cm (approximately 1 inch) high. Poke several times with a fork and refrigerate for 1 hour.
For the filling, rinse herbs, shake dry and chop. Peel shallots and garlic and finely chop.
Saute shallots, herbs and garlic over low heat, stirring frequently, in hot butter until shallots are translucent. Place herb mixture in a bowl and cool.
Place crust in a cold oven on middle shelf.
Prebake at 220°C (approximately 425°F) for 15 minutes.
Whisk heavy cream with eggs and season with salt and pepper. Remove crust from oven, place cheese slices on bottom, cover with herb mixture and pour egg mixture on top.
Place back in oven and bake at 180°C (approximately 350°F) for another 15-20 minutes. Remove, slice and serve.
