Shrimp, Leek and Celery Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,340 cal. | (159 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 205.1 μg | (342 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 489 μg | (163 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 75.5 μg | (168 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 2,802 mg | (70 %) | ||
| Calcium | 838 mg | (84 %) | ||
| Magnesium | 255 mg | (85 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 209 μg | (105 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 139.4 g | |||
| Uric acid | 657 mg | |||
| Cholesterol | 1,635 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the filling
- 150 grams shrimp
- 200 grams Celery
- 1 stalk Leeks
- 1 Tbsp butter
- salt
- freshly ground peppers
- 300 grams Whipped cream
- 3 eggs
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
Preparation steps
For the dough, pile flour on work surface and mix with salt and make a well in the center . Cut cold butter into small pieces and spread evenly over flour. Place egg in the middle.
Chop all ingredients with a sharp knife until mixture resembles coarse crumbs. Quickly knead into a dough with hands and shape into a ball and wrap in plastic wrap and refrigerate for about 30 minutes.
Roll out dough into a thin layer between 2 sheets of plastic wrap and line greased quiche pan with dough.
For the filling, rinse leeks, drain and pat dry and halve lengthwise and cut into thin strips.
Rinse celery, peel and cut into thin slices.
Heat butter in a pan until frothy and sauté leeks and celery and add 1/2 cup water to pan.
Cook until celery is al dente and water in pan evaporates. Mix celery, leek and shrimp and season with salt and pepper and place in pastry shell. Whisk together cream and eggs and season with salt and pepper and pour over vegetables in pastry shell. Bake in preheated oven at 180°C (approximately 350°F)(bottom rack)for about 35 minutes.
