Leek, Apple and Cabbage Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,199 cal. | (390 %) | ||
| Protein | 283 g | (289 %) | ||
| Fat | 577 g | (497 %) | ||
| Carbohydrates | 475 g | (317 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 66.4 g | (221 %) |
| Vitamin A | 6.1 mg | (763 %) | ||
| Vitamin D | 18.6 μg | (93 %) | ||
| Vitamin E | 77.5 mg | (646 %) | ||
| Vitamin K | 562.7 μg | (938 %) | ||
| Vitamin B₁ | 6.2 mg | (620 %) | ||
| Vitamin B₂ | 5.2 mg | (473 %) | ||
| Niacin | 85.1 mg | (709 %) | ||
| Vitamin B₆ | 7.3 mg | (521 %) | ||
| Folate | 1,685 μg | (562 %) | ||
| Pantothenic acid | 14 mg | (233 %) | ||
| Biotin | 228.7 μg | (508 %) | ||
| Vitamin B₁₂ | 17.7 μg | (590 %) | ||
| Vitamin C | 562 mg | (592 %) | ||
| Potassium | 8,451 mg | (211 %) | ||
| Calcium | 2,791 mg | (279 %) | ||
| Magnesium | 720 mg | (240 %) | ||
| Iron | 31 mg | (207 %) | ||
| Iodine | 223 μg | (112 %) | ||
| Zinc | 33 mg | (413 %) | ||
| Saturated fatty acids | 288.1 g | |||
| Uric acid | 1,789 mg | |||
| Cholesterol | 2,890 mg | |||
| Complete sugar | 159 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 250 grams butter
- 1 pinch salt
- 1 egg
- Pastry flour (for dusting)
- For the filling
- 3 Apple
- 4 stalks Leeks
- 400 grams Smoked bacon
- 500 grams Savoy cabbage
- salt
- 150 grams Walnut
- 250 milliliters Whipped cream
- 250 grams Crème fraiche
- 6 eggs
- 150 grams grated Cheese (such as Emmentaler)
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough: Place the flour in a bowl, make a well in the center, add the cold chopped butter around the edges and place the salt and egg in the well. Using a butter knife or pastry blender, mix until crumbly. Quickly knead until smooth, shape into a ball, cover with plastic wrap and chill in the refrigerator for about 30 minutes.
For the filling: Peel the apples, halve, core and slice. Rinse the leeks, trim and cut into rings. Dice the bacon. Rinse the cabbage, trim, cut into pieces, blanch in boiling salted water for 1-2 minutes, shock in ice water and drain. Chop the walnuts coarsely.
Whisk together the cream, crème fraîche, eggs and cheese and season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured work surface and use to line a tart pan. Fill with the filling ingredients, pour the custard over top and bake until golden brown, about 50 minutes.
Remove from the oven and let rest briefly before slicing.
