Nettle Quiche with Goats Cheese and Sausages
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 23.84 g | (24 %) | ||
| Fat | 34.75 g | (30 %) | ||
| Carbohydrates | 7.2 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.11 g | (4 %) |
| Vitamin A | 227.77 mg | (28,471 %) | ||
| Vitamin D | 2.46 μg | (12 %) | ||
| Vitamin E | 5.88 mg | (49 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 0.25 mg | (2 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 57.38 μg | (19 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 1.91 μg | (4 %) | ||
| Vitamin B₁₂ | 1.51 μg | (50 %) | ||
| Vitamin C | 3.7 mg | (4 %) | ||
| Potassium | 216.73 mg | (5 %) | ||
| Calcium | 99.41 mg | (10 %) | ||
| Magnesium | 7.97 mg | (3 %) | ||
| Iron | 1.13 mg | (8 %) | ||
| Iodine | 73.38 μg | (37 %) | ||
| Zinc | 0.13 mg | (2 %) | ||
| Saturated fatty acids | 14.01 g | |||
| Cholesterol | 276.38 mg |
Ingredients
- For the filling
- 1 handful nettle
- 2 onions
- 4 Knockwurst (Ham)
- 2 Tbsps olive oil
- 200 grams Goat cheese
- 8 eggs
- 50 milliliters milk
- peppers (ground)
Preparation steps
For the base, mix the flour and salt. Scatter the pieces of butter over the flour and then rub it all between your fingers to create crumbs.
Add 70ml (approximately 1/4 cup) of water and knead to a smooth dough. Form a ball, wrap in plastic wrap and refrigerate for around 2 hours.
For the filling, wash the nettle tips and cut into strips. Peel the onions and also cut them into strips. Break apart the sausages.
Melt the butter in a pan, fry the onions and sausages until lightly browned. Add the nettles and toss briefly.
Preheat the oven to 180°C (approximately 360ºF).
Roll out the dough on a floured surface until round. Grease the mold with butter and line with the dough.
Cut the goats cheese into thin slices and place on the base. Distribute the contents of the pan evenly over the top and pour the eggs and milk over the filling.
Bake for 35-40 minutes. Season with pepper and serve warm.
