Potato, Carrot and Ham Quiche

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Potato, Carrot and Ham Quiche
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Health Score:
73 / 100
45 min.
ready in 2 h.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie5,870 cal.(280 %)
Protein221 g(226 %)
Fat338 g(291 %)
Carbohydrates486 g(324 %)
Sugar added0 g(0 %)
Roughage40.1 g(134 %)
Vitamin A10.4 mg(1,300 %)
Vitamin D14.2 μg(71 %)
Vitamin E29 mg(242 %)
Vitamin K155.8 μg(260 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂2.6 mg(236 %)
Niacin61.5 mg(513 %)
Vitamin B₆2.9 mg(207 %)
Folate492 μg(164 %)
Pantothenic acid14 mg(233 %)
Biotin114 μg(253 %)
Vitamin B₁₂13.5 μg(450 %)
Vitamin C126 mg(133 %)
Potassium5,338 mg(133 %)
Calcium6,637 mg(664 %)
Magnesium471 mg(157 %)
Iron21.1 mg(141 %)
Iodine361 μg(181 %)
Zinc32.9 mg(411 %)
Saturated fatty acids195.8 g
Uric acid450 mg
Cholesterol1,882 mg
Complete sugar46 g


For the dough
2 ¼ cups flour
½ cup cold butter (chopped)
1 egg
For the topping
1 onion (diced)
14 ozs carrots (peeled and cut into slices 3-4 mm thick)
2 Tbsps sunflower oil
14 ozs waxy potatoes peeled and cut into slices 3-4 mm (1/2 inch) thick
1 ¾ ozs ham (diced)
4 large eggs
1.333 cups cream (at least 30% fat)
3 Tbsps Crème fraiche
1 ½ cups pecorino romano (grated)
2 Tbsps fresh parsley
How healthy are the main ingredients?
carrotpotatopecorino romanohamparsleyegg

Preparation steps

To make the dough, place the flour on the work surface and stir in a pinch of salt. Create a well in the middle and arrange the butter around the well. Break the egg into the well and chop all the ingredients with a knife until small breadcrumbs are created. Quickly knead into a dough, wrap in clingfilm and chill for 30 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a tart dish.
Fry the onions and carrots in hot oil for 1-2 minutes. Add the potatoes and fry for a further 3 minutes. Season with salt, ground black pepper and nutmeg and leave to cool. Fry the ham until crispy.
Roll out the dough between 2 layers of clingfilm. Place in the prepared dish and create an edge. Mix together the eggs, cream and creme fraiche. Stir in the potato and carrot mixture and 2/3 of the cheese. Season with salt and ground black pepper and spread evenly over the dough.
Bake for 45 minutes then remove from the oven and spinkle with the remaining cheese and the ham. Turn the oven off and return to quiche to the oven to rest for 5 minutes. Remove from the dish and serve either hot or lukewarm garnished with parsley.