Tuna and Vegetable Quiche

5
Average: 5 (1 vote)
(1 vote)
Tuna and Vegetable Quiche
share Share
print
bookmark_border Copy URL
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
4636
calories
Calories

Nutritional values

1 tart pan contains
(Percentage of daily recommendation)
Calorie4,636 cal.(221 %)
Protein210 g(214 %)
Fat329 g(284 %)
Carbohydrates213 g(142 %)
Sugar added0 g(0 %)
Roughage29.1 g(97 %)
Vitamin A7 mg(875 %)
Vitamin D32 μg(160 %)
Vitamin E17.8 mg(148 %)
Vitamin K264.5 μg(441 %)
Vitamin B₁2.3 mg(230 %)
Vitamin B₂3.4 mg(309 %)
Niacin91.6 mg(763 %)
Vitamin B₆3.7 mg(264 %)
Folate890 μg(297 %)
Pantothenic acid11.5 mg(192 %)
Biotin116.8 μg(260 %)
Vitamin B₁₂26.4 μg(880 %)
Vitamin C122 mg(128 %)
Potassium4,486 mg(112 %)
Calcium1,862 mg(186 %)
Magnesium479 mg(160 %)
Iron17.1 mg(114 %)
Iodine298 μg(149 %)
Zinc16.9 mg(211 %)
Saturated fatty acids175.6 g
Uric acid1,263 mg
Cholesterol2,006 mg
Complete sugar37 g

Ingredients

for
1
For the crust
200 grams Pastry flour
1 pinch salt
125 grams cold butter (cubed)
1 egg
For the filling
400 grams canned Tuna
1 carrot
2 onions
1 stalk Leeks
250 grams frozen Peas
4 eggs
250 milliliters Whipped cream
50 grams Crème fraiche
150 grams grated Cheese (such as Emmentaler)
salt
freshly ground peppers
How healthy are the main ingredients?
TunaLeekWhipped creamsalteggcarrot

Preparation steps

1.

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. 

2.

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. 

3.

Preheat the oven to 180°C (approximately 350°F).  

4.

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.  

5.

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.