Swiss Chard and Bacon Quiche

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Swiss Chard and Bacon Quiche
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
3700
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie3,700 cal.(176 %)
Protein147 g(150 %)
Fat237 g(204 %)
Carbohydrates243 g(162 %)
Sugar added0 g(0 %)
Roughage25.1 g(84 %)
Vitamin A4.1 mg(513 %)
Vitamin D7.9 μg(40 %)
Vitamin E19.1 mg(159 %)
Vitamin K29.3 μg(49 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂4.2 mg(382 %)
Niacin49.8 mg(415 %)
Vitamin B₆1.8 mg(129 %)
Folate1,267 μg(422 %)
Pantothenic acid10.5 mg(175 %)
Biotin110.2 μg(245 %)
Vitamin B₁₂9.6 μg(320 %)
Vitamin C169 mg(178 %)
Potassium4,454 mg(111 %)
Calcium3,827 mg(383 %)
Magnesium556 mg(185 %)
Iron20.5 mg(137 %)
Iodine159 μg(80 %)
Zinc20.3 mg(254 %)
Saturated fatty acids136.7 g
Uric acid624 mg
Cholesterol1,157 mg
Complete sugar35 g

Ingredients

for
1
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)
How healthy are the main ingredients?
potatoEmmentaler cheeseGoudasaltNutmegegg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Remove from the oven and cool slightly. Remove the quiche from the springform pan, slice and serve garnished with chard.