Mushroom Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,433 cal. | (163 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 267 g | (230 %) | ||
| Carbohydrates | 162 g | (108 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.6 g | (89 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 24.7 μg | (124 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 91.7 μg | (153 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 54.7 mg | (456 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 375 μg | (125 %) | ||
| Pantothenic acid | 18.1 mg | (302 %) | ||
| Biotin | 159.1 μg | (354 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 2,898 mg | (72 %) | ||
| Calcium | 1,089 mg | (109 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 156.6 g | |||
| Uric acid | 487 mg | |||
| Cholesterol | 1,898 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 generous pinch Baking powder
- ½ tsp salt
- 120 grams cold butter
- 2 egg yolks
- 1 Tbsp Sour cream
- butter (for the pan)
- For the filling
- 250 grams button Mushroom
- 250 grams Porcini mushroom
- 80 grams onions
- 40 grams clarified butter
- 3 eggs
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 100 grams grated Edam cheese
- freshly chopped parsley
Preparation steps
Mix the flour, a pinch of baking soda and salt. Cube the cold butter. Place the flour on a work surface and surround with the butter pieces. Chop the ingredients and knead into a dough. Add the egg yolks and sour cream and knead quickly. Form the dough into a ball and wrap in plastic. Chill for at least 30 minutes. Grease a tart tin with butter and sprinkle with flour.
Preheat the oven to 200°C (approximately 400°F).
Rinse the mushrooms and pat dry with a damp kitchen towel. Peel the onion and cut into cubes. Melt the butter in a pan and saute the mushrooms for about 3 minutes. Add the onions and briefly saute. Let cool.
Roll out the dough on a floured work surface. Form a circle with the dough and press it into the tart tin. Form an edge. Pierce the dough several times with a fork and place in the oven for about 20 minutes.
Whisk the eggs and cream. Season with salt and pepper. Stir in the mushrooms and pour the mixture over the crust. Sprinkle with cheese and bake for 15 minutes at 180°C (approximately 350°F). Serve sprinkled with parsley.
