Leek Quiche with Carrots and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 815 cal. | (39 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
