Root Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,572 cal. | (218 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 339 g | (292 %) | ||
| Carbohydrates | 274 g | (183 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 55.9 g | (186 %) |
| Vitamin A | 8.2 mg | (1,025 %) | ||
| Vitamin D | 14.7 μg | (74 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 337.3 μg | (562 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 912 μg | (304 %) | ||
| Pantothenic acid | 12.3 mg | (205 %) | ||
| Biotin | 121.1 μg | (269 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 5,590 mg | (140 %) | ||
| Calcium | 1,322 mg | (132 %) | ||
| Magnesium | 602 mg | (201 %) | ||
| Iron | 40.3 mg | (269 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 21.3 mg | (266 %) | ||
| Saturated fatty acids | 204.1 g | |||
| Uric acid | 761 mg | |||
| Cholesterol | 1,805 mg | |||
| Complete sugar | 70 g |
Ingredients
- For the crust
- 300 grams Spelt flour
- ½ tsp salt
- freshly ground peppers
- ¼ lemon
- 150 grams butter
- 2 small eggs
- For the filling
- 2 bunches Soup vegetables
- 1 garlic clove
- butter (for frying)
- 375 milliliters Whipped cream
- 3 eggs
- salt
- freshly ground peppers
- 50 grams Cheese
- ½ bunch Chives
- Fat (for greasing)
- breadcrumbs (for dusting)
Preparation steps
For the crust: Combine flour, salt, pepper and grated lemon zest in a mixing bowl. Melt butter and add to flour mixture. Beat eggs, add to flour mixture and knead to form a smooth dough. Cover dough and chill for about 1 hour.
For the filling: Meanwhile, rinse soup vegetables and peel if necessary. Thinly slice carrots and leeks diagonally and thinly slice parsnip. Peel and mince garlic.
Melt butter in a pan and cook all vegetables, except leeks, for about 5 minutes, set aside.
Preheat the oven to 200°C (approximately 390°F). Line a springform pan (or quiche dish) with parchment paper or grease with some fat and sprinkle with breadcrumbs.
Combine cream and eggs. Season with salt and pepper and stir in cheese.
Press dough into mold, about 3-4 mm (approximately 1/6 inch) thick and form an edge about 3-4 cm (approximately 1 1/2 inch) high. Prick dough several times with a fork and pre-bake for 15 minutes.
Remove crust from the oven, add cooked vegetables and leeks. Top with egg-cream mixture and bake until golden brown, about 20-30 minutes.
Slice chives into small rings.
Turn off oven and leave door ajar. Let quiche rest for a few minutes. Remove from oven, slice and serve garnished with chives.
