Meat and Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,262 cal. | (203 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 327 g | (282 %) | ||
| Carbohydrates | 183 g | (122 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 8.5 μg | (43 %) | ||
| Vitamin E | 30.1 mg | (251 %) | ||
| Vitamin K | 140.4 μg | (234 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 65.5 mg | (546 %) | ||
| Vitamin B₆ | 3.7 mg | (264 %) | ||
| Folate | 539 μg | (180 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 88.2 μg | (196 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 754 mg | (794 %) | ||
| Potassium | 4,778 mg | (119 %) | ||
| Calcium | 528 mg | (53 %) | ||
| Magnesium | 309 mg | (103 %) | ||
| Iron | 17.9 mg | (119 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 25.2 mg | (315 %) | ||
| Saturated fatty acids | 164.3 g | |||
| Uric acid | 791 mg | |||
| Cholesterol | 1,477 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the dough
- 200 grams floury potatoes
- 100 grams soft butter
- ½ tsp salt
- 150 grams Pastry flour
- butter (for the pan)
- For the toppings
- 3 Bell pepper (red, yellow and green)
- 2 onions
- 2 garlic cloves
- 1 stalk Celery
- 4 Tbsps olive oil
- 500 grams mixed Ground meat
- salt
- freshly ground peppers
- 1 Tbsp ground paprika
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 3 eggs
- 1 tsp thyme
Preparation steps
Grease springform pan.
For the dough: Rinse potatoes and evenly steam for about 30 minutes. Peel potatoes, press through ricer and knead with butter, salt and flour to form smooth dough. Line greased pan with dough, form an edge and refrigerate for about 30 minutes.
Preheat oven to 180°C (approximately 350°F.)
For the toppings: Rinse, halve and chop peppers. Peel and chop onions and garlic. Rinse and slice celery. Fry everything together in 2 tablespoons hot oil then remove from pan.
Brown crumbled minced meat in remaining oil, season with salt and pepper and remove from pan. Mix vegetables and paprika and season with salt and pepper. Stir creme fraiche with cream, eggs and thyme until smooth, mix with minced meat and vegetables and distribute mixture evenly across dough. Bake in oven for about 1 hour. If quiche is too dark, cover with aluminum foil.
Carefully detach quiche from pan and serve hot or lukewarm.
