Potato and Shallot Pie

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Potato and Shallot Pie
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
4094
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie4,094 cal.(195 %)
Protein121 g(123 %)
Fat264 g(228 %)
Carbohydrates307 g(205 %)
Sugar added0 g(0 %)
Roughage17.2 g(57 %)
Vitamin A2.2 mg(275 %)
Vitamin D9 μg(45 %)
Vitamin E57.8 mg(482 %)
Vitamin K41.2 μg(69 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂2 mg(182 %)
Niacin40.8 mg(340 %)
Vitamin B₆2 mg(143 %)
Folate325 μg(108 %)
Pantothenic acid8.3 mg(138 %)
Biotin66 μg(147 %)
Vitamin B₁₂9.4 μg(313 %)
Vitamin C164 mg(173 %)
Potassium4,676 mg(117 %)
Calcium2,703 mg(270 %)
Magnesium336 mg(112 %)
Iron14.7 mg(98 %)
Iodine101 μg(51 %)
Zinc17.2 mg(215 %)
Saturated fatty acids120.3 g
Uric acid252 mg
Cholesterol1,122 mg
Complete sugar26 g

Ingredients

for
1
For the dough
100 grams Quark
4 Tbsps sunflower oil
½ tsp salt
200 grams Pastry flour
1 tsp Baking powder
sunflower oil (for the mold)
Pastry flour (to work)
For the topping
4 shallots
1 Tbsp butter
800 grams waxy potatoes
salt
150 grams grated Emmentaler cheese
salt
freshly ground peppers
2 Tbsps freshly chopped marjoram
200 milliliters Whipped cream
150 grams Crème fraiche
3 eggs
Nutmeg
How healthy are the main ingredients?
potatoWhipped creamEmmentaler cheesemarjoramsaltshallot

Preparation steps

1.

For the dough: In a bowl, mix the quark with the oil, salt, flour and baking powder and knead to a smooth dough. If necessary, add a little cold water. Cover with plastic wrap and refrigerate 30 minutes.

2.

For the topping: Peel the shallots and cut into rings. heat the butter in a skillet and saute the shallots until translucent. Remove from the heat. Peel the potatoes, rinse and slice about 3 mm (approximately 1/8-inch) thick. Blanch in a pot of boiling salted water for 10 minutes. Drain well.

3.

Preheat the oven to 180°C (approximately 350°F) convection. Oil a pie plate.

4.

Thinly roll out the dough on a floured surface and line the pie palte with the dough, forming a high edge. Layer the potatoes and the shallots on the dough, sprinkling each layer with some of the cheese and the marjoram and seasoning with salt and pepper. Whisk together the cream, crème fraîche and eggs and season with salt, pepper and nutmeg and pour over the potatoes. Sprinkle with the remaining cheese and bake until golden brown and set, about 45 minutes.

5.

Serve hot, at room temperature or cold.