Quiche with Mushrooms and Leek
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,687 cal. | (176 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 263 g | (227 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.8 g | (93 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 27.9 μg | (140 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 314.5 μg | (524 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 5.2 mg | (473 %) | ||
| Niacin | 68.2 mg | (568 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 705 μg | (235 %) | ||
| Pantothenic acid | 22.2 mg | (370 %) | ||
| Biotin | 208.8 μg | (464 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 4,943 mg | (124 %) | ||
| Calcium | 1,295 mg | (130 %) | ||
| Magnesium | 275 mg | (92 %) | ||
| Iron | 18.2 mg | (121 %) | ||
| Iodine | 216 μg | (108 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 155.3 g | |||
| Uric acid | 755 mg | |||
| Cholesterol | 1,705 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- salt
- peppers
- 125 grams butter
- 1 egg
Preparation steps
For the dough, add the flour into a bowl, vigorously season with salt and pepper. Melt the butter in small pieces, place in bowl and chop mixture with the dough scraper. Finally, add the egg and knead quickly into a smooth dough. Let cool at least 30 minutes.
Meanwhile, cut the onion into small cubes. Rinse the mushrooms, cut into bite-size pieces and sprinkle with lemon juice.
Rinse, trim and cut the leeks into rings. Chop the parsley finely.
Melt the butter and sauté the onion cubes, leek and mushrooms. Cook all over medium heat for about 5 minutes. Season heavily with salt and pepper and stir in the parsley.
Preheat the oven to 180°C (approximately 350°F). Grease a springform pan or line with baking paper.
Place the dough in the pan and shape it. Leave approximately a 3 cm (approximately 1 inch) high edge.
Cut parchment paper into the size of the springform pan, put on top of the dough and cover with legumes. Place in the preheated oven for 10 minutes.
Meanwhile, whisk the cream together with the eggs and cheese. Season with nutmeg, salt and pepper.
Take the pan out of the oven, remove the legumes and paper and spread the mushroom mixture on top of the dough. Pour the egg cream mixture over it and bake the quiche for 20-30 minutes until golden brown.
