Mushroom Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,030 cal. | (49 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 144.6 μg | (241 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 509 μg | (170 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 38.4 μg | (85 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 618 mg | (62 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ cube Yeast (21 grams)
- 100 milliliters lukewarm water
- ½ tsp sugar
- salt
- 2 Tbsps vegetable oil
- For the topping
- 125 grams Wild mushroom (such as ceps, chanterelles)
- 50 grams Bacon
- 75 grams blanched Spinach (chopped)
- 100 grams Whipped cream
- 75 grams grated Emmentaler cheese
- 1 garlic clove
- 1 Tbsp Pine nuts
Preparation steps
For the dough, place the flour in a bowl and form a well in the center. Crumble the yeast and mix with the lukewarm water. Place in the well. Sprinkle the sugar, 1 pinch of salt and the oil around the flour. Knead the ingredients into a smooth dough and cover. Let sit in a warm place for about 45 minutes.
For the topping, rinse and halve the mushrooms. Cut the bacon into slices. Peel and squeeze the garlic into the cream. Mix the cream and cheese.
Preheat the oven to 250°C (approximately 500°F). Knead the dough again and roll into four flat circles. Place the dough circles on a lightly oiled baking sheet and spread the cream mixture on top. Divide the mushrooms, spinach and bacon on top of the cream. Sprinkle with pine nuts and bake for about 15 minutes. Serve immediately.
