Salsify, Tomato and Goat Cheese Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,836 cal. | (183 %) | ||
| Protein | 136 g | (139 %) | ||
| Fat | 291 g | (251 %) | ||
| Carbohydrates | 169 g | (113 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 139 g | (463 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 13.2 μg | (66 %) | ||
| Vitamin E | 51.8 mg | (432 %) | ||
| Vitamin K | 192.5 μg | (321 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 45.2 mg | (377 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 991 μg | (330 %) | ||
| Pantothenic acid | 9.9 mg | (165 %) | ||
| Biotin | 102.3 μg | (227 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 4,672 mg | (117 %) | ||
| Calcium | 2,634 mg | (263 %) | ||
| Magnesium | 586 mg | (195 %) | ||
| Iron | 34.8 mg | (232 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 25.2 mg | (315 %) | ||
| Saturated fatty acids | 174 g | |||
| Uric acid | 871 mg | |||
| Cholesterol | 1,568 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the crust
- 200 grams Whole wheat flour
- 2 tsps salt
- 1 tsp dried rosemary
- 1 egg
- 150 grams butter
- Pastry flour (for dusting)
- For the filling
- 3 Tbsps Fruit Vinegar
- 600 grams Salsify
- 1 lg stalk Leeks
- 170 grams Cherry tomatoes
- 220 grams Whipped cream
- 3 eggs
- ½ tsp ground Caraway
- ½ tsp ground cilantro
- salt
- freshly ground peppers
- 250 grams Goat cheese
Preparation steps
For the crust: Combine the flour, salt and rosemary, make a well in the center, add the egg to the well and sprinkle the chopped butter around the edge. With a dough scraper or butter knife, chop the mixture until crumbly and then quickly knead until smooth. If necessary, add some cold water. Cover with plastic wrap and let rest for about 1 hour in the refrigerator.
For the filling: Place 2 tablespoons vinegar in a bowl with some water. Peel the salsify under running water, cut in half lengthwise and then cut into 5-6 cm (approximately 2-inch) long pieces. Place in the vinegar water. Bring a large pot of salted water to a boil wiht the remaining vinegar and cook the salsify for 5 minutes. Drain. Trim the leek, rinse and cut into oblong pieces. Rinse the tomatoes, hull and cut in half.
Preheat the oven to 200°C (approximately 400°F). Line a springform pan with parchment paper.
Roll out the dough on a floured work surface and use to line the prepared pan. Prick the base several times with a fork.
Whisk the sour cream, eggs and spices together and season with salt and pepper. Layer the salsify, leeks and tomatoes in the quiche shell. Pour the custard over the vegetables then top with the sliced goat cheese. Bake for about 1 hour.
