Leek and Ham Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 51.9 μg | (87 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 697 mg | (17 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 39.9 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Whole wheat flour
- 1 tsp salt
- 1 egg yolk
- 1 Tbsp Whipped cream
- 200 grams cold butter
- For covering
- 400 grams Leeks
- 80 grams ham (thin slices)
- 1 garlic clove
- 200 milliliters Whipped cream (30% fat content)
- 2 Tbsps grated Gouda
- 1 egg
- ½ tsp yellow Mustard seed
- salt
- peppers (from the mill)
Preparation steps
For the dough: Mix the flour with the salt and place in a pile on a work surface. Make a well in the center and place the egg yolk and the cream in the well. Cut the cold butter into pea-sized pieces and add to the mixture. Using a big knife or pastry cutter, chop the ingredients together until a crumbly mixture is formed. Then quickly with both hands, knead into a dough, as needed add extra cold water. Form into a ball, wrap tightly in plastic wrap, and refrigerate for one hour.
Rinse the leeks and cut into 1 cm slices (about 1/3 inch). Cut the ham into strips.
Peel the garlic, press through the garlic press, and combine with the cream, the Gouda, egg and mustard seeds. Season with salt and pepper. Refrigerate.
Preheat the oven to 200° C (approximately 395° F) top and bottom heat.
Grease and flour 4 small ramekins.
Divide the dough into four pieces and roll out on a lightly floured surface into circles. Place the dough in the ramekins.
Divide the leeks evenly into the ramekins and top with the ham. Pour the cream sauce over the top, filling almost to the top and cook for 25 to 30 minutes in preheated oven.
