Swiss Chard and Bacon Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,700 cal. | (176 %) | ||
| Protein | 147 g | (150 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 243 g | (162 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.1 g | (84 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 19.1 mg | (159 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 49.8 mg | (415 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 1,267 μg | (422 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 110.2 μg | (245 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 4,454 mg | (111 %) | ||
| Calcium | 3,827 mg | (383 %) | ||
| Magnesium | 556 mg | (185 %) | ||
| Iron | 20.5 mg | (137 %) | ||
| Iodine | 159 μg | (80 %) | ||
| Zinc | 20.3 mg | (254 %) | ||
| Saturated fatty acids | 136.7 g | |||
| Uric acid | 624 mg | |||
| Cholesterol | 1,157 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the dough
- 150 grams starchy potatoes
- 20 grams fresh Yeast (1/2 cube)
- 220 grams Pastry flour
- salt
- Nutmeg
- For the filling
- 100 grams Roquefort cheese
- 125 grams Emmentaler cheese
- 3 eggs
- 250 grams Crème fraiche
- 250 milliliters milk
- salt (and)
- freshly ground peppers
- 300 grams Swiss chard
- 1 small Eggplant
- 1 onion
- 1 Tbsp vegetable oil
- 4 slices Bacon
- For preparation
- 50 grams Gouda (grated)
- butter (for the baking pan)
- Pastry flour (for the baking pan)
Preparation steps
For the dough, peel the potatoes, rinse and cook until fork-tender in boiling salted water, about 30 minutes. Drain and press through a potato ricer while hot. Crumble the yeast and stir with 100 ml (approximately 1/2 cup) of lukewarm water until smooth.
Mix the yeast, flour, salt and nutmeg then knead to form a smooth dough. Cover and let rise for 30 minutes in a warm place.
For the filling, rinse the eggplant, trim, cut into cubes, and sprinkle with salt. Rinse the chard, shake dry and cut into strips. Set some aside for garnish. Peel the onion and chop finely.
Crush the Roquefort finely with a fork. Grate the Emmentaler. Beat the eggs and stir in the sour cream, milk, Roquefort and Emmentaler. Season with salt and pepper.
Grease the springform pan with softened butter, sprinkle with flour and press the dough into the pan, making a 3-4 cm (approximately 1-1 1/2 inch) high edge. Set aside to rest. Rinse the eggplant under cold water and drain on paper towels. Saute the vegetables in 1 tablespoon oil, pour off the resulting liquid and distribute the vegetables on the dough. Spread the Roquefort mixture evenly over the vegetables, sprinkle with the remaining cheese and cover with bacon slices. Place in a cold oven (middle shelf) and bake for about 35-40 minutes at 200°C (approximately 400°F). Cover with a piece of aluminum foil if the quiche is browning too quickly.
Remove from the oven and cool slightly. Remove the quiche from the springform pan, slice and serve garnished with chard.
