Swiss Chard Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,482 cal. | (213 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 356 g | (307 %) | ||
| Carbohydrates | 181 g | (121 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.5 g | (72 %) |
| Vitamin A | 6.6 mg | (825 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 19.9 mg | (166 %) | ||
| Vitamin K | 145.4 μg | (242 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 671 μg | (224 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 93.6 μg | (208 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 220 mg | (232 %) | ||
| Potassium | 3,767 mg | (94 %) | ||
| Calcium | 2,402 mg | (240 %) | ||
| Magnesium | 517 mg | (172 %) | ||
| Iron | 20.8 mg | (139 %) | ||
| Iodine | 183 μg | (92 %) | ||
| Zinc | 14.7 mg | (184 %) | ||
| Saturated fatty acids | 214.7 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 1,753 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 100 grams butter
- 1 egg
- For the filling
- 400 grams baby Swiss chard
- 1 stalk Leeks
- 2 garlic cloves
- 400 grams cream cheese
- 3 eggs
- 250 milliliters Whipped cream
- 100 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- butter (for greasing)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Place the flour and salt in a mixing bowl and make a well in the center. Cut the cold butter into small pieces and distribute around the rim. Place the egg in the well and add 2-3 tablespoons lukewarm water. Use a butter knife to mix the ingredients together. Quickly shape into a ball using your hands, cover in plastic wrap and chill for 30 minutes.
For the filling, rinse the chard, shake dry and coarsely chop. Rinse the leek, shake dry and chop into small pieces. Peel and finely chop the garlic cloves. Mix the cream cheese with the eggs, cream and half of the Parmesan cheese until smooth. Add the chard, garlic and leek and season with salt, pepper and nutmeg.
Place the dough between 2 layers of plastic wrap, roll out thinly and use to line the buttered springform pan. Pour in the filling, sprinkle with the remaining Parmesan and bake until golden brown, about 40 minutes. Remove from oven and let cool. Carefully remove from pan and cut into pieces to serve.
