Leek and Swiss Quiche
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
4442
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,442 cal. | (212 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 334 g | (288 %) | ||
| Carbohydrates | 268 g | (179 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.5 g | (85 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 446.5 μg | (744 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 952 μg | (317 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 64.7 μg | (144 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 3,179 mg | (79 %) | ||
| Calcium | 1,429 mg | (143 %) | ||
| Magnesium | 230 mg | (77 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 209.2 g | |||
| Uric acid | 697 mg | |||
| Cholesterol | 1,500 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 slices Puff pastry dough (225 g, frozen)
- 3 stalks Leeks
- 3 eggs
- 100 grams Crème fraiche
- 100 grams grated Cheese (such as Emmentaler, Gruyère)
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps parsley (finely chopped)
Preparation steps
1.
Thaw puff pastry sheets on a flat surface and stack on each other and roll out into one sheet and press into quiche pan.
2.
Rinse leeks, drain and wipe dry and cut into rings.
3.
Whisk eggs and crème fraîche together and add cheese and parsley and season with salt, pepper and nutmeg, to taste. Spread leek rings over pastry shell and pour egg mixture over leeks. Bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes until golden brown. Serve warm or cold.
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