Swiss Potato Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 17,033 cal. | (811 %) | ||
| Protein | 865 g | (883 %) | ||
| Fat | 948 g | (817 %) | ||
| Carbohydrates | 1,225 g | (817 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 8.4 mg | (1,050 %) | ||
| Vitamin D | 24.8 μg | (124 %) | ||
| Vitamin E | 20.1 mg | (168 %) | ||
| Vitamin K | 275.2 μg | (459 %) | ||
| Vitamin B₁ | 9.5 mg | (950 %) | ||
| Vitamin B₂ | 45.4 mg | (4,127 %) | ||
| Niacin | 179.5 mg | (1,496 %) | ||
| Vitamin B₆ | 10.2 mg | (729 %) | ||
| Folate | 2,330 μg | (777 %) | ||
| Pantothenic acid | 89.3 mg | (1,488 %) | ||
| Biotin | 1,015.8 μg | (2,257 %) | ||
| Vitamin B₁₂ | 101.5 μg | (3,383 %) | ||
| Vitamin C | 467 mg | (492 %) | ||
| Potassium | 35,918 mg | (898 %) | ||
| Calcium | 30,324 mg | (3,032 %) | ||
| Magnesium | 3,065 mg | (1,022 %) | ||
| Iron | 17.6 mg | (117 %) | ||
| Iodine | 2,949 μg | (1,475 %) | ||
| Zinc | 102.7 mg | (1,284 %) | ||
| Saturated fatty acids | 633.4 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 2,551 mg | |||
| Complete sugar | 1,181 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 600 grams day-old starchy potatoes (cooked)
- 1 onion
- 1 garlic clove
- 2 Tomatoes
- ½ bunch parsley
- 100 grams grated Gruyere
- salt
- freshly ground peppers
- 100 liters milk
- 250 milliliters Whipped cream (at least 30% fat)
- 3 eggs
- Nutmeg
Preparation steps
Thaw the puff pastry. Preheat the oven to 180°C (approximately 350°F). Peel the potato and coarsely grate. Peel and finely chop the onion and garlic. Blanch the tomatoes, rinse with cold water, peel and finely chop. Rinse the parsley, shake dry and finely chop the leaves. Mix all ingredients with the cheese in a bowl and season with salt and pepper to taste.
Rinse a springform pan with a 26 cm (approximately 10-inch) diameter in cold water. Roll out the puff pastry on a floured surface, then line the pan with the pastry and flatten the edges with a fork. Spread the potato mixture on top. Stir the milk with the cream and eggs and season with salt, pepper and nutmeg to taste. Pour over the potato mixture and bake in preheated oven for about 30 minutes. Slice and serve warm.
