Mushroom Potato Quiche
Mushroom Potato Quiche - A savory and aromatic breakfast or lunch
Nutritional values
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 28 mg |
Ingredients
- Ingredients
- 300 grams waxy potatoes
- salt
- 125 grams Quark
- 250 grams Pastry flour (plus a little for work surface)
- 1 egg
- 2 Tbsps milk (2%)
- 4 Tbsps vegetable oil
- Baking powder
- butter (for the pan)
- 300 grams Porcini mushroom
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- peppers
- 2 stalks parsley
Preparation steps
Rinse the potatoes and cook in boiling salted water for 20-25 minutes.
For the dough, knead the cheese, flour, egg, milk, vegetable oil, baking powder and a pinch of salt together with a hand mixer until smooth. If the dough is too sticky, add more flour as needed.
Grease a 24cm (approximately 9 inch) springform pan with butter. Roll out the dough on a floured surface and cut a circle slightly larger than the pan. Line the pan with it and form an edge around the bottom.
Drain the cooked potatoes, rinse with cold water, peel and cut into 1/2 cm (approximately 1/4 inch) thick slices. Clean the mushrooms and cut into slices. Peel the onion and garlic and finely chop.
Heat olive oil in a pan and sauté the onion and garlic until translucent, about 1-2 minutes. Add the mushrooms and sauté for another 2-3 minutes while stirring. Add the potato slices, toss quickly with salt and pepper and spread everything over the quiche base. Bake in a preheated oven at 200°C (approximately 4000°F) for 25-30 minutes.
Meanwhile, rinse the parsley, shake dry and chop finely. Remove quiche from the oven and let cool slightly. Transfer from the baking dish onto a plate, and serve sprinkled with parsley.
