Leek Quiche with Carrots and Peas

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Leek Quiche with Carrots and Peas
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
815
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie815 cal.(39 %)
Protein27 g(28 %)
Fat50 g(43 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A1.8 mg(225 %)
Vitamin D2.5 μg(13 %)
Vitamin E5.6 mg(47 %)
Vitamin K28.3 μg(47 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate107 μg(36 %)
Pantothenic acid2 mg(33 %)
Biotin25 μg(56 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C11 mg(12 %)
Potassium657 mg(16 %)
Calcium271 mg(27 %)
Magnesium49 mg(16 %)
Iron2.5 mg(17 %)
Iodine19 μg(10 %)
Zinc2.7 mg(34 %)
Saturated fatty acids26.7 g
Uric acid68 mg
Cholesterol319 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
250 grams Pastry flour
100 grams butter
1 egg
salt
300 grams carrots
3 scallions
100 grams Peas
2 Tbsps vegetable oil
salt
freshly ground peppers
Nutmeg
250 grams Quark
100 grams Whipped cream
3 eggs
1 Tbsp cornstarch
50 grams grated Gouda
Pastry flour (for rolling dough)
butter (to grease the pan)
How healthy are the main ingredients?
carrotWhipped creamGoudaeggsaltNutmeg

Preparation steps

1.

Combine flour and salt in a bowl and make a well in the center. Cut the butter into small pieces. Add the egg and butter to the well in the flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture resembles coarse crumbs. Shape into a disc, cover, and refrigerate for 30 minutes. 

2.

Rinse, peel and cut the carrots diagonally into slices. Rinse the leeks and cut into 3 cm (approximately 1 inch) long pieces. Blanch the carrots in a pot of boiling salted water for 5 to 7 minutes. Add the peas and leeks and continue to cook for 1 more minute. Drain, cool in ice water and drain again. Season with salt, pepper, and nutmeg.

Preheat the oven to 200°C (approximately 425°F). Roll out the dough on a lightly floured work surface, press into the greased quiche dish, and prick the bottom several times with a fork. 

3.

In a blender combine the quark, cream, eggs, and cornstarch. Season heavily with salt, pepper and nutmeg. Pour half of this mixture onto the crust. Sprinkle with cheese and top with the vegetables. Pour over the remaining egg mixture. Bake for 45 minutes. Serve hot, cold, or at room temperature. 

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