Leek and Ham Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,372 cal. | (161 %) | ||
| Protein | 141 g | (144 %) | ||
| Fat | 254 g | (219 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19 g | (63 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 571.1 μg | (952 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 41.5 mg | (346 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 870 μg | (290 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 89.3 μg | (198 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 234 mg | (246 %) | ||
| Potassium | 3,553 mg | (89 %) | ||
| Calcium | 2,091 mg | (209 %) | ||
| Magnesium | 262 mg | (87 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 170 μg | (85 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 149.6 g | |||
| Uric acid | 688 mg | |||
| Cholesterol | 1,548 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 150 grams Lettuce
- 1 handful parsley
- 2 onions
- 1 garlic clove
- 500 grams Leeks
- 150 grams ham
- 2 Tbsps butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Pastry flour
- butter (for the pan)
- 4 eggs
- 200 milliliters Whipped cream
- 150 grams grated Hard cheese (i. e emmentaler)
Preparation steps
Defrost the frozen pastry crust.
Rinse the lettuce, spin dry and cut into strips. Rinse the parsley, shake dry, and finely chop the leaves. Peel the onion and garlic and chop finely. Rinse and cut the leeks into 1 cm (approximately 1/3 inch) thick strips. Cut the ham into slices and chop coarsely. Melt the butter in a large frying pan and sauté the onion and the garlic. Add the leeks and ham and cook for about 7 minutes while stirring. Add the lettuce and parsley. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
Preheat the oven to 200°C (approximately 400°F).
Slightly roll the puff pastry on a floured surface and line a pie or tart pan. Beat the eggs with the cream and the cheese. Season with salt and pepper. Arrange the vegetables on the dough and pour the egg-cream over it. Bake in the oven until golden brown, about 30 minutes.
Serve while warm with a green salad if desired.
