Mushroom Quiche with Scallions and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,199 cal. | (105 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 172 g | (115 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.7 g | (109 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 16.3 μg | (82 %) | ||
| Vitamin E | 27.7 mg | (231 %) | ||
| Vitamin K | 198.7 μg | (331 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 61.7 mg | (514 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 423 μg | (141 %) | ||
| Pantothenic acid | 17.7 mg | (295 %) | ||
| Biotin | 154.1 μg | (342 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 3,848 mg | (96 %) | ||
| Calcium | 704 mg | (70 %) | ||
| Magnesium | 417 mg | (139 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 135 μg | (68 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 49.8 g | |||
| Uric acid | 616 mg | |||
| Cholesterol | 886 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dough
- 200 grams Whole wheat flour
- 2 pinches salt
- ½ tsp Baking powder
- 1 tsp dried thyme
- 100 grams Quark
- 100 milliliters milk
- 3 Tbsps vegetable oil
- For the filling
- 3 scallions
- 1 garlic clove
- 500 grams button Mushroom
- 1 bunch flat-leaf parsley
- 2 sprigs fresh thyme
- 100 grams Boiled ham (trimmed of fat)
- 20 grams butter
- 3 eggs
- 2 Tbsps cornstarch
- 125 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the dough, put the flour in a bowl. Add salt, baking powder, thyme, quark, milk and oil and process with the dough hook of an electric mixer until smooth.
Roll out the dough on lightly-floured surface. Press into the greased pan and form an edge. Prick with a fork several times. Cover with parchment paper and dried beans or pie weights and bake the dough in a preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove from the oven, remove paper and beans and let cool slightly.
For the filling, trim scallions, rinse and cut into rings. Peel and chop garlic. Trim mushrooms and cut into halves or quarters, depending on size. Rinse herbs, dry and finely chop the leaves. Cut ham into cubes.
Melt the butter in a pan, sauté spring onions and the garlic then add the mushrooms and cook until the liquid evaporates. Allow to cool. In a bowl, mix herbs, cornstarch, eggs and cream, add vegetables, season with salt and pepper and place on the prebaked crust. Sprinkle with ham and bake in a hot oven for about 30 minutes. Optionally, cover with aluminum foil if the quiche browns too quickly.
Serve the quiche hot or cold.
