Potato Quiche with Spicy Meat Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 20 grams fresh Yeast
- 220 grams Pastry flour
- salt
- Nutmeg
- 1 stalk Leeks
- 1 red Bell pepper
- 2 red chili peppers
- 400 grams mixed Ground meat
- 1 Tbsp vegetable oil
- 1 tsp hot ground paprika
- 2 egg yolks
- 2 eggs
- 250 grams Whipped cream
- butter (for the baking dish)
- Pastry flour (for working the dough)
Preparation steps
Preheat oven to 200°C (approximately 375°F).
Peel the potatoes, rinse, and cook until tender about 25-30 minutes in salted water. Drain and press 150 grams (approximately 5 oz) of the potatoes in a potato ricer while hot. Crumble the yeast and stir with 100 ml (approximately 1/2 cup) of lukewarm water until smooth.
Combine the pressed potatoes with yeast and flour, season with salt and nutmeg and knead to make a smooth dough. Cover and let rise for 30 minutes in a warm place. Rinse and trim the leeks and cut into rings. Rinse the bell peppers, remove the seeds and dice small. Cut the chilies in half, remove the seeds and finely chop. Cut the remaining potatoes into small cubes. Brown the ground beef in a skillet in hot oil while stirring. Season with salt, pepper, and paprika. Remove from the heat and mix in the leeks, bell peppers, diced potatoes, and chillies. Whisk together the egg yolks, cream and whole eggs and season with salt and pepper.
Butter a springform pan, 26 cm (approximately 10 inches) in diameter. Roll out the dough on a floured surface, into a circle about 30 cm (approximately 12 inches) in diameter. Place the dough in the pan and let it hang slightly over the edge. Pour in the filling and the egg mixture. Turn the edge of the dough over and arrange nicely around the border. Bake until golden brown for about 30 minutes. Serve in slices on plates.
