Leek and French Cheese Pie
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
3607
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,607 cal. | (172 %) | ||
| Protein | 116 g | (118 %) | ||
| Fat | 275 g | (237 %) | ||
| Carbohydrates | 172 g | (115 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.5 g | (82 %) |
more nutritional values
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 9.3 μg | (47 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 380.1 μg | (634 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 1,129 μg | (376 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 80.9 μg | (180 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 3,299 mg | (82 %) | ||
| Calcium | 1,561 mg | (156 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 151 μg | (76 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 158.8 g | |||
| Uric acid | 675 mg | |||
| Cholesterol | 1,313 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 1 ½ cups all-purpose flour
- ½ cup butter
- 1 egg
- 1 tsp salt
Preparation steps
1.
For the pastry: beat together the flour, butter, egg and salt to form a dough. If the mixture is too stiff, add a little water. Wrap in clingfilm and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 18 cm|7" deep tart tin or flan dish.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.
4.
For the filling: heat the butter and oil in a frying pan and gently cook the leeks for 10 minutes, until soft.
5.
Beat together the nutmeg, cream, eggs, mustard and salt and beat well.
6.
Place a layer of Brie on the pastry base. Top with half the leeks, then pour in half the egg mixture. Mix gently.
7.
Top with the rest of the Brie. Then add the remaining leeks and egg mixture. Scatter the pine nuts on top. Bake for 35-45 minutes, until the filling is set and the pastry is golden. Serve warm.
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