Leek, Apple and Cabbage Quiche

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Leek, Apple and Cabbage Quiche
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
8199
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie8,199 cal.(390 %)
Protein283 g(289 %)
Fat577 g(497 %)
Carbohydrates475 g(317 %)
Sugar added0 g(0 %)
Roughage66.4 g(221 %)
Vitamin A6.1 mg(763 %)
Vitamin D18.6 μg(93 %)
Vitamin E77.5 mg(646 %)
Vitamin K562.7 μg(938 %)
Vitamin B₁6.2 mg(620 %)
Vitamin B₂5.2 mg(473 %)
Niacin85.1 mg(709 %)
Vitamin B₆7.3 mg(521 %)
Folate1,685 μg(562 %)
Pantothenic acid14 mg(233 %)
Biotin228.7 μg(508 %)
Vitamin B₁₂17.7 μg(590 %)
Vitamin C562 mg(592 %)
Potassium8,451 mg(211 %)
Calcium2,791 mg(279 %)
Magnesium720 mg(240 %)
Iron31 mg(207 %)
Iodine223 μg(112 %)
Zinc33 mg(413 %)
Saturated fatty acids288.1 g
Uric acid1,789 mg
Cholesterol2,890 mg
Complete sugar159 g

Ingredients

for
1
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
How healthy are the main ingredients?
LeekSavoy cabbageWhipped creamWalnutsaltegg

Preparation steps

1.

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.

2.

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.

3.

Whisk together the cream, crème fraîche, eggs and cheese and season with salt, pepper and nutmeg.

4.

Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.

5.

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.

6.

Remove from the oven and let rest briefly before slicing.