Leek Quiche
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 92.5 μg | (154 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 175 grams Pastry flour
- ½ tsp salt
- 125 grams Quark
- 2 Tbsps Canola oil
- For the topping
- 700 grams Leeks
- 1 Tbsp vegetable oil
- salt
- peppers
- 1 sour Apple
- 2 sprigs Tarragon
- 200 grams Yogurt (low-fat) (0.1% fat)
- 100 milliliters low-fat milk
- 1 egg
- 3 Tbsps Potato starch
- 3 Tbsps Sunflower seed
Preparation steps
1.
For the dough, put all the dough ingredients in a bowl and knead with an electric mixer (dough hook) into a smooth dough. For the topping, halve the leeks lengthwise, trim and cut into thin half-rings. Sauté the leeks in oil, season with salt and pepper and simmer until tender, about 10 minutes.
2.
Roll out the dough on a floured surface and line the quiche pan with the dough. Peel the apple, quarter, core and cut into slices. Mix apple with the leeks. Rinse the tarragon, shake dry, pluck off the leaves and chop finely. Mix yogurt, milk, egg and potato starch with the leek mixture. Spread on the dough and sprinkle with sunflower seeds. Bake in preheated oven at 200°C (approximately 400°F) about 40 minutes. Serve lukewarm.
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