Quiche with Peppers and Ham
Quiche with peppers and ham - Prepare an evening before and and enjoy next day, hot or cold.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 260 grams Pastry flour
- salt
- 130 grams Cultured butter (cold)
- 5 eggs
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 garlic clove
- 2 Tbsps olive oil
- peppers
- 200 grams cooked ham
- 500 grams Quark
- 2 Tbsps medium hot Mustard
- 1 pinch cayenne pepper
- 1 Tbsp lemon juice
Preparation steps
Pile 250 grams of flour (approximately 9 ounces) on the work surface with 1 pinch of salt, make a well in the center. Cut 125 grams (approximately 4 ounces) butter into small pieces and arrange around the well. Place 1 egg into the well and chop all ingredients with a knife until crumbly. Quickly knead to a smooth dough with your hands, shape into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Rinse bell peppers, halve and remove seeds and ribs, cut into fine strips. Peel garlic and chop finely.
Heat oil in a pan, saute bell peppers and garlic on medium heat for about 2 minutes, season with salt and pepper.
Butter springform pan, (26 cm Ø in diameter) (approximately 10 inches) with remaining butter and sprinkle with remaining flour. Roll out dough on a floured surface thinly and line pan with it, making 4 cm high edge (approximately 2 inches). Refrigerate for about 30 minutes.
Cut ham into thin strips.Whisk quark, mustard and remaining egg until smooth. Season well with salt, pepper, cayenne pepper and lemon juice. Add vegetables and ham, mix well.
Spread mixture onto dough and bake in preheated oven at 200°C (approximately 400°F) (fan oven 180°C; gas mark 3) for about 35-45 minutes. Remove from oven and serve.
