Easy Leek Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 85.4 μg | (142 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 320 mg | (32 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 10 ozs Pastry flour
- 6 ozs cold butter
- 1 egg
- For the filling
- 4 stalks Leeks
- 10 ozs Whipped cream
- 2 ozs grated Gruyere
- 3 eggs
- 4 Tbsps Crème fraiche
- salt
- freshly ground peppers
- ½ tsp ground cilantro
- 3 ozs Roquefort cheese
Preparation steps
For the dough, pour the flour on a work surface. Mix in the salt and form a well in the center. Chop the butter into small pieces and distribute around the flour. Pour the egg into the center and add 3-4 tablespoons of lukewarm water. Chop the ingredients with a knife. Knead the ingredients into a smooth dough, wrap in plastic and chill for about 30 minutes.
Roll the dough onto a floured surface. Line a tart tin (approximately 12" diameter) with the dough.
Cut the roquefort into slices and place on the dough.
For the filling, rinse the leeks, halve lengthwise and cut into 1" wide pieces. Briefly blanch the leeks in salt water. Rinse in cold water and drain well. Pour the leeks over the dough.
Mix the gruyere cheese, eggs, cream and creme fraiche. Season with salt, pepper and coriander.
Pour the egg-cheese cream over the dough and bake for 45 minutes at 180°C / 350°F. Serve warm or cold.
