Pumpkin and Mushroom Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,205 cal. | (200 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 312 g | (269 %) | ||
| Carbohydrates | 253 g | (169 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 25.6 g | (85 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 17.5 μg | (88 %) | ||
| Vitamin E | 41.8 mg | (348 %) | ||
| Vitamin K | 98.2 μg | (164 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.8 mg | (345 %) | ||
| Niacin | 42.9 mg | (358 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 898 μg | (299 %) | ||
| Pantothenic acid | 14.3 mg | (238 %) | ||
| Biotin | 143.1 μg | (318 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 4,088 mg | (102 %) | ||
| Calcium | 948 mg | (95 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 167.7 g | |||
| Uric acid | 615 mg | |||
| Cholesterol | 1,754 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 10 grams fresh Yeast
- 120 grams cold butter (cubed)
- 1 tsp sugar
- 1 tsp salt
- 2 eggs
- Pastry flour (for rolling out)
- vegetable oil (for greasing the pie pan)
- For the filling
- 250 grams button Mushroom
- 1 onion
- 2 Tbsps butter
- 500 grams Pumpkin
- 200 milliliters Whipped cream
- 150 grams Crème fraiche
- 3 eggs
- 50 grams grated Cheese (such as Parmesan)
Preparation steps
Sift the flour and salt into a large bowl and make a well in the center. Crumble the yeast into the well and mix with the sugar, eggs and 2-3 tablespoons of lukewarm water. Distribute the butter on top and mix everything together with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease a pie pan with vegetable oil.
For the filling: Wipe the mushrooms with a damp cloth and cut into small pieces. Peel and finely chop the onion. heat 1 tablespoons of butter in a large pan and sauté the onions and mushrooms until all of the liquid has evaporated from the mushrooms. Transfer to a large bowl. Dice the pumpkin and sauté in the same pan with the remaining butter for about 5 minutes, until tender. Add to the bowl with the mushrooms and onions.
Roll the dough out onto a floured surface and line the pie pan with it. Prick several times with a fork. Pour the vegetable mixture on top. Whisk together the eggs, crème fraîche and heavy cream until smooth. Season with salt, pepper and nutmeg and pour into the pie pan. Sprinkle with cheese and bake for 50 minutes, until golden brown.
Remove from the oven and allow to cool slightly. Cut into wedges and serve.
