Leek and Apple Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 441 kcal | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 206 mg |
Ingredients
- For the dough
- 150 grams
- 100 grams
- 1
- 1 teaspoon
- For the filling
- 2
- 1 large stalk
- 2
- 4
- 100 milliliters
- 300 milliliters
- 100 grams
grated Gruyére cheese
- 1 tablespoon
black Sesame seeds
- freshly ground Pepper
- freshly grated Nutmeg
- 30 grams
Preparation steps
For the dough: Combine the flour, butter, egg and salt and quickly knead until smooth. Cover with plastic wrap and chill for about 30 minutes in the refrigerator.
Roll out the dough between plastic wrap and use to line the mold. Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the chiles and chop finely. Set 1/2 aside. Rinse the leek, trim and cut diagonally into 1 cm (approximately 1/3 inch) thick slices. Rinse the apples, quarter, core and thinly slice. Whisk the eggs, milk, cream, cheese, chile and sesame seeds together and season with salt, pepper and nutmeg. Fill the prepared mold with the mixture and sprinkle with the apples, leek and cashews. Bake until golden brown, around 45-50 minutes. To serve, sprinkle with the reserved chile.
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