Potato, Carrot and Green Bean Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,434 cal. | (68 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 132 g | (88 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.6 g | (79 %) |
| Vitamin A | 7.3 mg | (913 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 225.4 μg | (376 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 29.8 mg | (248 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 628 μg | (209 %) | ||
| Pantothenic acid | 11.6 mg | (193 %) | ||
| Biotin | 145.9 μg | (324 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 4,734 mg | (118 %) | ||
| Calcium | 1,053 mg | (105 %) | ||
| Magnesium | 301 mg | (100 %) | ||
| Iron | 16.5 mg | (110 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 28.1 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 1,593 mg | |||
| Complete sugar | 47 g |
Ingredients
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then peel. Cut into slices on the diagonal. Peel the carrots, cut into slices and blanch for about 3 minutes in boiling salted water. Rinse under cold water then drain. Rinse the green beans, trim and blanch in boiling salted water for 7 minutes. Rinse under cold water then drain.
Whisk the eggs with the milk and cheese and season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F).
Line the bottom of a greased loaf pan with potato slices and top with half of the sliced carrots and green beans. Cover with some of the egg mixture. Repeat with the remaining ingredients. Bake for 35-40 minutes.
Serve sprinkled with thyme leaves.
