Quiche with Caramelized Shallots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 37.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 447 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the crust
- 200 grams Pastry flour
- 100 grams cold butter (in pieces)
- 50 grams Whipped cream
- 1 egg
- salt
- For the filling
- 300 grams shallots
- 5 Tbsps honey
- 2 sprigs rosemary
- 2 sprigs thyme
- 100 milliliters dry Red wine
- Fat (for the tart dish)
- 5 eggs
- 150 milliliters Whipped cream
- 50 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg
- 70 grams grated Cheese (such as Emmentaler, Gouda)
- 150 grams mixed Lettuce (such as lettuce, spinach, arugula)
- 150 grams yellow or red Cherry tomatoes
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Mix the flour, butter, sour cream, egg and salt and knead into a smooth dough. Wrap in foil and chill for 30 minutes.
Meanwhile, peel the shallots. Rinse the rosemary and thyme, shake dry, pluck needles or leaves and chop finely.
In a hot pan let the honey caramelize, then add the chopped herbs and shallots. Allow to caramelize for about 2 minutes and then deglaze with the red wine. Simmer all together for 5-10 minutes.
Roll out the dough thinly on a floured surface and place in a greased tart dish. Pierce the bottom several times with a fork and spread the caramelized shallots on it. Beat the eggs with the cream and the creme fraiche and season with salt, pepper and nutmeg. Pour the egg mixture over the shallots and cover everything with grated cheese. Bake the quiche for 15-20 minutes in preheated oven.
Meanwhile, rinse the lettuce and spin dry. Rinse and halve the cherry tomatoes. Serve with the salad and a piece of the finished quiche on a plate.
