Potato and Shallot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,094 cal. | (195 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 264 g | (228 %) | ||
| Carbohydrates | 307 g | (205 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 57.8 mg | (482 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 325 μg | (108 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 66 μg | (147 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 4,676 mg | (117 %) | ||
| Calcium | 2,703 mg | (270 %) | ||
| Magnesium | 336 mg | (112 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 17.2 mg | (215 %) | ||
| Saturated fatty acids | 120.3 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 1,122 mg | |||
| Complete sugar | 26 g |
Ingredients
- 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
Preparation steps
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.
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.
Preheat the oven to 180°C (approximately 350°F) convection. Oil a pie plate.
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.
Serve hot, at room temperature or cold.
