Quiche with duck breast and leeks
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 37.4 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 475 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 tsp salt
- 1 pinch sugar
- 100 grams cold butter
- 1 egg
- 1 stalk Leeks
- 1 onion
- 400 grams smoked duck legs
- butter
- 4 eggs
- 100 grams Whipped cream (10% fat content)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
Combine flour, salt, sugar, butter and egg and knead into a smooth dough. Wrap in plastic wrap and chill for about 1 hour.
Rinse the leek and cut lengthwise into quarters and cut into pieces about 3 cm (approximately 1-1/4 inches) long. Peel onion and finely chop. Cut the duck breast into very thin slices.
Heat 2 teaspoons butter in a frying pan and saute the onion until soft. Add the leeks and cook briefly. Let cool.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a lightly floured surface into a thin rectangle. Place in a greased loaf pan and prick the bottom with a fork. Beat the egg and whisk in the sour cream and cream. Season with salt and pepper. Place the leeks and onion and the duck breast slices on the dough. Pour the egg mixture over it.
Bake in preheated oven for 35-45 minutes. Serve warm.