Tuna and Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,636 cal. | (221 %) | ||
| Protein | 210 g | (214 %) | ||
| Fat | 329 g | (284 %) | ||
| Carbohydrates | 213 g | (142 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.1 g | (97 %) |
| Vitamin A | 7 mg | (875 %) | ||
| Vitamin D | 32 μg | (160 %) | ||
| Vitamin E | 17.8 mg | (148 %) | ||
| Vitamin K | 264.5 μg | (441 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 91.6 mg | (763 %) | ||
| Vitamin B₆ | 3.7 mg | (264 %) | ||
| Folate | 890 μg | (297 %) | ||
| Pantothenic acid | 11.5 mg | (192 %) | ||
| Biotin | 116.8 μg | (260 %) | ||
| Vitamin B₁₂ | 26.4 μg | (880 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 4,486 mg | (112 %) | ||
| Calcium | 1,862 mg | (186 %) | ||
| Magnesium | 479 mg | (160 %) | ||
| Iron | 17.1 mg | (114 %) | ||
| Iodine | 298 μg | (149 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 175.6 g | |||
| Uric acid | 1,263 mg | |||
| Cholesterol | 2,006 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the crust
- 200 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter (cubed)
- 1 egg
Preparation steps
For the crust: Combine the flour and salt in a large bowl and make a well in the center. Add the egg and 2-3 tablespoons of cold water and distribute the butter over the top. Mix with a pastry cutter or two forks, then quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
For the filling: Drain the tuna and break apart with a fork. Peel the carrot and onions. Finely dice the carrot and cut the onion into thin slices. Rinse the leek and cut into thin slices. Thaw the frozen peas.
Preheat the oven to 180°C (approximately 350°F).
Roll the dough out onto a floured surface and press into a quiche mold, removing any overhang with the back of a knife. Spread the tuna and vegetables into the pan.
Whisk together the eggs, heavy cream, creme fraiche and grated cheese until smooth. Season with salt and pepper. Pour the mixture over the tuna and vegetables and bake for 45 minutes, until the crust is golden and the cheese is melted. Remove from the oven, allow to cool slightly, cut into wedges and serve.
