Tomato Quiche with Turkey Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,102 cal. | (195 %) | ||
| Protein | 146 g | (149 %) | ||
| Fat | 301 g | (259 %) | ||
| Carbohydrates | 207 g | (138 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.7 g | (86 %) |
| Vitamin A | 4.5 mg | (563 %) | ||
| Vitamin D | 13.8 μg | (69 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 404.2 μg | (674 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 52.9 mg | (441 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 1,164 μg | (388 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 111.8 μg | (248 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 247 mg | (260 %) | ||
| Potassium | 4,667 mg | (117 %) | ||
| Calcium | 1,936 mg | (194 %) | ||
| Magnesium | 314 mg | (105 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 189 μg | (95 %) | ||
| Zinc | 14.7 mg | (184 %) | ||
| Saturated fatty acids | 175.5 g | |||
| Uric acid | 692 mg | |||
| Cholesterol | 1,875 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the crust
- 200 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 tsp salt
- butter (for the pan)
- Pastry flour (for the work surface)
- For the filling
- 150 grams Turkey ham
- 3 stalks Leeks
- 3 Tomatoes
- 4 eggs
- 100 milliliters milk
- 300 milliliters Whipped cream
- 1 Tbsp chopped Fresh herbs (such as thyme, rosemary or parsley)
- 100 grams grated Gruyere
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the crust, mix the flour, butter, egg and salt quickly into a shortcrust dough. Knead briefly, wrap in foil and let it rest for about 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a quiche pan.
Place dough on a floured surface and roll slightly larger than the pan. Press into the pan, forming an edge up the side.
For the filling, cut the turkey ham into small cubes. Rinse the leeks, cut in half lengthwise, trim and cut into thin strips. Rinse the tomatoes, cut out stalks and cut into slices. Mix the eggs with the milk, cream, herbs and cheese. Mix the leeks and turkey ham together, fold into the egg-cream mixture and season with salt, pepper and nutmeg. Then pour into the crust, place the tomato slices on top and bake until golden brown, about 50 minutes.
