Potato, Carrot and Ham Quiche
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
5870
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,870 cal. | (280 %) | ||
| Protein | 221 g | (226 %) | ||
| Fat | 338 g | (291 %) | ||
| Carbohydrates | 486 g | (324 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 40.1 g | (134 %) |
more nutritional values
| Vitamin A | 10.4 mg | (1,300 %) | ||
| Vitamin D | 14.2 μg | (71 %) | ||
| Vitamin E | 29 mg | (242 %) | ||
| Vitamin K | 155.8 μg | (260 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 61.5 mg | (513 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 492 μg | (164 %) | ||
| Pantothenic acid | 14 mg | (233 %) | ||
| Biotin | 114 μg | (253 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 5,338 mg | (133 %) | ||
| Calcium | 6,637 mg | (664 %) | ||
| Magnesium | 471 mg | (157 %) | ||
| Iron | 21.1 mg | (141 %) | ||
| Iodine | 361 μg | (181 %) | ||
| Zinc | 32.9 mg | (411 %) | ||
| Saturated fatty acids | 195.8 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 1,882 mg | |||
| Complete sugar | 46 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- 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
- Nutmeg
- 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
Preparation steps
1.
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.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a tart dish.
3.
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.
4.
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.
5.
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.
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