Mushroom Potato Quiche

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Mushroom Potato Quiche

Mushroom Potato Quiche - A savory and aromatic breakfast or lunch

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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
232
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie232 cal.(11 %)
Protein9 g(9 %)
Fat9 g(8 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium337 mg(8 %)
Calcium35 mg(4 %)
Magnesium20 mg(7 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.1 g
Uric acid53 mg
Cholesterol28 mg

Ingredients

for
8
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
How healthy are the main ingredients?
potatoPorcini mushroomolive oilsalteggonion

Preparation steps

1.

Rinse the potatoes and cook in boiling salted water for 20-25 minutes.

2.

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.

3.

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.

4.

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.

5.

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.

6.

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.