Savory Cabbage, Fennel and Roquefort Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 863 cal. | (41 %) | ||
| Protein | 35.4 g | (36 %) | ||
| Fat | 37.42 g | (32 %) | ||
| Carbohydrates | 103.9 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.23 g | (54 %) |
| Vitamin A | 470.26 mg | (58,783 %) | ||
| Vitamin D | 3.67 μg | (18 %) | ||
| Vitamin E | 5.07 mg | (42 %) | ||
| Vitamin B₁ | 0.81 mg | (81 %) | ||
| Vitamin B₂ | 0.99 mg | (90 %) | ||
| Niacin | 13.74 mg | (115 %) | ||
| Vitamin B₆ | 0.71 mg | (51 %) | ||
| Folate | 156.61 μg | (52 %) | ||
| Pantothenic acid | 2.25 mg | (38 %) | ||
| Biotin | 12.05 μg | (27 %) | ||
| Vitamin B₁₂ | 1.89 μg | (63 %) | ||
| Vitamin C | 31.34 mg | (33 %) | ||
| Potassium | 1,271.47 mg | (32 %) | ||
| Calcium | 546.15 mg | (55 %) | ||
| Magnesium | 212.46 mg | (71 %) | ||
| Iron | 5.26 mg | (35 %) | ||
| Iodine | 55.96 μg | (28 %) | ||
| Zinc | 4.71 mg | (59 %) | ||
| Saturated fatty acids | 13.69 g | |||
| Cholesterol | 168.65 mg |
Ingredients
- For the dough
- Dough
- 400 grams Whole wheat flour
- 50 grams Spelt flakes
- 1 packet Dry yeast
- ½ tsp salt
- 500 milliliters Buttermilk
- 2 Tbsps olive oil
- For the quiche
- 1 small head Savoy cabbage
- 1 Fennel bulb
- 1 onion
- 2 Tbsps olive oil
- 150 grams Roquefort cheese
- 2 Tbsps parsley (finely chopped)
- 3 eggs
- 200 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 400 grams Tomatoes
Preparation steps
For the dough: Combine all ingredients and knead until smooth. Cover and let rise in a warm place for about 1 hour.
For the quiche: Rinse the cabbage, trim and cut into quarters. Cut out the stalk and then cut into thin strips.
Rinse the fennel, trim, cut in half lengthwise, chop the fronds and set aside and cut the fennel into thin strips.
Peel and chop the onion.
Slice the tomatoes.
Heat the oil in a large saucepan and sweat the onions until translucent. Add the cabbage and fennel, sauté briefly then add a little water, cover and simmer for about 8 minutes. Remove from the heat and let cool slightly.
Crumble the cheese and mix with the parsley, fennel fronds, eggs and milk. Add to the vegetables and season with salt, pepper and nutmeg.
Place the dough on a floured work surface and knead lightly. Roll out to the size of the baking sheet and use to line the baking sheet. Spread the quiche topping over the dough and arrange the tomato slices over top.
Bake in a preheated oven (180°C) (approximately 350°F) for about 45 minutes, until the base is lightly browned and the quiche is set.
