Small Quiches with Herbs and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 112.6 μg | (188 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 446 mg | (45 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 10 grams fresh Yeast
- 200 grams Pastry flour
- ½ tsp salt
- 1 Tbsp olive oil
- For the filling
- 200 grams Broccoli
- salt
- 1 shallot
- 2 garlic cloves
- 1 Tbsp butter
- 100 grams Leeks
- 100 grams Peas (frozen)
- 150 grams Crème fraiche
- 150 grams Gouda (grated)
- peppers (freshly ground)
Preparation steps
For the dough, crumble the yeast and mix with 3 tablespoons of lukewarm water. Mix the flour with the salt in a large bowl and make a well in the center. Pour in the yeast, sprinkle with flour and let rise 15 minutes.
Add 70-100 ml (approximately ½ cup) of lukewarm water and knead on a work surface to a smooth dough. Put the dough back in the bowl, cover with a cloth and let it rest for 45 minutes in a warm place until the dough doubles in volume.
For the filling, rinse and trim the broccoli florets and blanch in salted water for 5-6 minutes until al dente. Then rinse in cold water and drain. Peel the shallot and garlic and chop finely. Melt the butter in a small pan and saute the shallots with the garlic until soft. Rinse, trim and cut the leeks into thin rings.
After the resting period, knead the dough on a work surface again vigorously, and them knead with little olive oil. Divide the dough into four pieces and roll out on a floured surface into about 0.5-1 cm thick disc. Place rolled out dough on a lined baking tray.
Mix the broccoli with the leeks, shallots, peas, the crème fraîche and the Gouda. Season with salt and pepper and spread on the quiche dough.
Bake in preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for 10-15 minutes until crispy.
