Herb Quiche with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,362 cal. | (208 %) | ||
| Protein | 141 g | (144 %) | ||
| Fat | 345 g | (297 %) | ||
| Carbohydrates | 179 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 4.8 mg | (600 %) | ||
| Vitamin D | 13.6 μg | (68 %) | ||
| Vitamin E | 15.3 mg | (128 %) | ||
| Vitamin K | 191.6 μg | (319 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 527 μg | (176 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 102.3 μg | (227 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 2,387 mg | (60 %) | ||
| Calcium | 2,214 mg | (221 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 174 μg | (87 %) | ||
| Zinc | 14.7 mg | (184 %) | ||
| Saturated fatty acids | 206.7 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 1,929 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 100 grams butter
- 1 egg
- For the filling
- 100 grams mixed Fresh herbs (such as basil, chives, parsley)
- 1 handful Arugula
- ½ stalk Leeks
- salt
- 2 garlic cloves
- 400 grams cream cheese
- 4 eggs
- 200 milliliters Whipped cream
- 100 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- soft butter (for the pan)
Preparation steps
For the dough, pile flour on the work surface, mix with salt and make a well in the center of the flour. Cut cold butter into small pieces and add to the well. Add eggs and 2-3 tablespoons of lukewarm water to well and chop all ingredients with a knife until small crumbs form. Rapidly knead dough with hands to form dough, shape into a ball, wrap in plastic wrap and let rest in a cool place for about 30 minutes.
For the filling, rinse herbs and arugula, shake dry, pluck leaves from the stems and finely chop. Rinse leek, trim and chop into small pieces. Peel garlic cloves and finely chop. Heat butter in a saucepan and sauté leeks with garlic briefly. Add herbs and remove from heat. Mix cream cheese with eggs, cream and half of Parmesan cheese until smooth. Add vegetables and season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F).
Roll out dough between 2 layers of plastic wrap and line the buttered pan with dough. Form an edge. Pour filling into dough and flatten. Cover filling with remaining Parmesan and bake in preheated oven for about 50 minutes until golden brown. Remove from oven, cool and carefully remove from the pan.
Serve cut into places with a fresh salad if desired.
