Tomato and Ham Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,090 cal. | (195 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 312 g | (269 %) | ||
| Carbohydrates | 183 g | (122 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 13.4 μg | (67 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 251.9 μg | (420 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 46.7 mg | (389 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 363 μg | (121 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 87.4 μg | (194 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 3,245 mg | (81 %) | ||
| Calcium | 2,656 mg | (266 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 19.8 mg | (248 %) | ||
| Saturated fatty acids | 180 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 1,685 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the dough
- 120 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- Pastry flour (for dusting)
- For the filling
- 3 medium Tomatoes
- 2 handfuls Arugula
- 80 grams sun-dried Tomatoes (in oil)
- 150 grams Prosciutto (such as Parma ham)
- 350 milliliters Whipped cream
- 150 grams grated Emmentaler cheese
- 3 eggs
- salt
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
For the dough: Combine all ingredients and knead until smooth. Form into a ball, cover with plastic wrap and chill for about 1 hour.
For the filling: Rinse the tomatoes, core and chop. Rinse the arugula and spin dry. Drain the sun-dried tomatoes and cut into strips. Tear the ham into pieces.
Preheat the oven to 200°C (approximately 400°F). Grease a 26 cm (approximately 10-inch) quiche dish (or a springform pan) and line with parchment paper. Roll out the dough on a floured work surface and use to line the pan, trimming the edges.
Whisk the cream, cheese and eggs together. Season with salt, pepper and lemon juice. Layer the vegetables, ham and custard in the prepared dish and bake until golden brown, about 50 minutes.
Remove the quiche from the oven, let cool briefly and then remove the quiche from the pan. Cut into pieces and serve with a fresh salad, if desired.
