Potato Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,502 cal. | (167 %) | ||
| Protein | 177 g | (181 %) | ||
| Fat | 133 g | (115 %) | ||
| Carbohydrates | 388 g | (259 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.7 g | (106 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 59.3 mg | (494 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 552 μg | (184 %) | ||
| Pantothenic acid | 13.7 mg | (228 %) | ||
| Biotin | 107.8 μg | (240 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 5,563 mg | (139 %) | ||
| Calcium | 2,064 mg | (206 %) | ||
| Magnesium | 616 mg | (205 %) | ||
| Iron | 23.4 mg | (156 %) | ||
| Iodine | 162 μg | (81 %) | ||
| Zinc | 23.3 mg | (291 %) | ||
| Saturated fatty acids | 66.9 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 1,326 mg | |||
| Complete sugar | 26 g |
Ingredients
Preparation steps
Rinse potatoes and boil in salted water for about 30 minutes until done. Drain potatoes, peel and press through a potato ricer. Let potatoes dry.
Preheat oven to 180°C (approximately 350°F.)
Line springform pan with baking paper. Layer 4-5 sheets of filo pastry and cut out circles 38-40 cm (approximately 15-16 inches) in diameter. Brush individual filo circles with melted butter, stack filo again then use to line springform pan.
Peel onion, chop finely, sauté in hot butter and let cool slightly. Drain quark well and place in bowl. Separate eggs and mix yolks, half Parmesan, quark and onions with pressed potatoes. Carefully fold in stiffly beaten egg whites then season with salt, pepper and nutmeg. Pour mixture into lined pan and sprinkle with remaining Parmesan. Spread sesame seeds across quiche and bake in oven for about 1 hour until golden brown. If quiche is too dark, cover with aluminum foil.
