Trout and Scallions Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,086 cal. | (195 %) | ||
| Protein | 132 g | (135 %) | ||
| Fat | 307 g | (265 %) | ||
| Carbohydrates | 204 g | (136 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.7 g | (56 %) |
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 82 μg | (410 %) | ||
| Vitamin E | 19.7 mg | (164 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 44.8 mg | (373 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 312 μg | (104 %) | ||
| Pantothenic acid | 12.1 mg | (202 %) | ||
| Biotin | 87.1 μg | (194 %) | ||
| Vitamin B₁₂ | 23.3 μg | (777 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 3,486 mg | (87 %) | ||
| Calcium | 1,119 mg | (112 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 181.6 g | |||
| Uric acid | 1,335 mg | |||
| Cholesterol | 2,123 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 140 grams butter
- For the filling
- 400 grams smoked trout (without skin)
- 2 bunches scallions
- 250 grams Crème fraiche
- 3 egg yolks
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 20 grams butter
Preparation steps
For the dough, mix the flour with the salt, pile up in a bowl, make a well in the center, beat the eggs in, and distribute the butter in small pieces around. Quickly knead to a smooth dough using hands, shape into a ball, wrap in plastic wrap, and let rest for 30 minutes in the refrigerator.
Grease a quiche pan with butter.
For the filling, cut the trout fillets into bite-sized pieces. Rinse, trim and cut the scallions diagonally into narrow rings.
For the custard, mix the crème fraîche with the egg yolks and the cream. Season with salt, pepper and nutmeg. mix in the scallions.
Put the dough on a lightly floured surface and roll out. Line the greased quiche pan with the rolled dough, thereby forming the edges.
Spread the custard over the dough and place the trout pieces over. Bake the quiche in a preheated oven at 190°C (fan: 170°C, gas mark 2-3) (approximately 375°F) for about 35 minutes.
