Quiche with Ground Lamb, Raisins, Pine Nuts and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,712 cal. | (177 %) | ||
| Protein | 194 g | (198 %) | ||
| Fat | 246 g | (212 %) | ||
| Carbohydrates | 179 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.1 g | (84 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 28.1 mg | (234 %) | ||
| Vitamin K | 126.3 μg | (211 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 3.6 mg | (327 %) | ||
| Niacin | 78.9 mg | (658 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 574 μg | (191 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 47.7 μg | (106 %) | ||
| Vitamin B₁₂ | 17.6 μg | (587 %) | ||
| Vitamin C | 584 mg | (615 %) | ||
| Potassium | 4,854 mg | (121 %) | ||
| Calcium | 618 mg | (62 %) | ||
| Magnesium | 419 mg | (140 %) | ||
| Iron | 20.9 mg | (139 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 23.3 mg | (291 %) | ||
| Saturated fatty acids | 128.7 g | |||
| Uric acid | 1,351 mg | |||
| Cholesterol | 741 mg | |||
| Complete sugar | 68 g |
Ingredients
- For dough
- 125 grams Quark
- 125 grams Pastry flour
- 125 grams butter
- salt
- For the topping
- 2 onions
- 4 garlic cloves
- 4 Tbsps olive oil
- 600 grams Ground lamb
- 250 grams Zucchini
- 2 Red Bell pepper
- 1 Beefsteak tomato
- 50 grams raisins
- 2 Tbsps Pine nuts
- salt
- freshly ground peppers
- 1 pinch Cumin (ground)
- ½ tsp Ground cinnamon
- 1 tsp Lemon peel (organic)
- 100 grams Feta
- Fat (for the pan)
- Pastry flour (for the work surface)
- oregano (for garnishing)
Preparation steps
For the dough: squeeze quark in a kitchen towel and mix with flour, butter and salt, knead with a dough attachment of a hand mixer to a smooth dough. Cover and let rest for 30 minutes.
For the topping: peel onions and garlic, chop finely. Heat 2 tablespoons if oil in a pan and saute ground lamb with onions and garlic for about 5 minutes, set aside. Rinse zucchini and bell peppers. Grate zucchini coarsely. halve bell peppers and remove seeds and ribs, cut into small cubes. Add vegetables to the lamb. Blanch tomato in hot water, rinse and peel, halve and remove seeds, chop coarsely. Add to meat mixture. Add raisins and pine nuts, season well with salt, pepper, cumin powder, cinnamon powder and lemon zest. Crumble feta cheese and add as well. Oil baking pan.
Roll out dough on a floured surface and line pan with it, making 3 cm (approximately 1 inch) edge all around. Spread lamb mixture on top and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Garnish with oregano and serve warm.
