Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 962 cal. | (46 %) | ||
| Protein | 24.1 g | (25 %) | ||
| Fat | 72.09 g | (62 %) | ||
| Carbohydrates | 61.09 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.02 g | (47 %) |
| Vitamin A | 746.13 mg | (93,266 %) | ||
| Vitamin D | 2.21 μg | (11 %) | ||
| Vitamin E | 9.99 mg | (83 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 7.68 mg | (64 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 130.91 μg | (44 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 14.52 μg | (32 %) | ||
| Vitamin B₁₂ | 1.63 μg | (54 %) | ||
| Vitamin C | 70.37 mg | (74 %) | ||
| Potassium | 1,222.3 mg | (31 %) | ||
| Calcium | 491.26 mg | (49 %) | ||
| Magnesium | 146.38 mg | (49 %) | ||
| Iron | 4.17 mg | (28 %) | ||
| Iodine | 63.95 μg | (32 %) | ||
| Zinc | 2.97 mg | (37 %) | ||
| Saturated fatty acids | 37.53 g | |||
| Cholesterol | 321.32 mg |
Ingredients
- For the dough
- 120 grams cold butter
- 220 grams Whole wheat flour (1050 type)
- 1 pinch salt
- 1 egg
- Pastry flour (for dusting)
- dried Legume (for blind baking)
- For the filling
- 2 large, red Bell pepper
- olive oil (for the pan)
- 3 small Fennel bulb (650 grams)
- salt
- ½ handful Chives (30 grams)
- 60 grams Hazelnuts
- 200 grams Whipped cream
- 100 grams Crème fraiche
- 3 eggs
- 100 grams grated Cheese (such as Gryerze)
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, knead the butter, flour, salt and egg into a smooth dough. Add a little water, if necessary. Form the dough into a ball, wrap in plastic and chill for about 1 hour.
Preheat the oven to the "grill" setting.
For the filling, rinse the peppers, halve and remove the seeds and ribs. Place the pepper halves, skin side up, on an oiled baking sheet. Grill for 5-10 minutes, until the skin starts to turn black and blister. Remove from the oven and cover with a damp kitchen towel. Let cool. Once cooled, remove the skin and cut into wide strips.
Preheat the oven to 200°C (approximately 400°F). Line a springform pan with parchment paper. Roll out the dough on a floured surface until slightly larger than the pan. Place the dough in the pan, forming an edge. Cover with parchment paper and dried beans. Bake for about 15 minutes.
Rinse the fennel and cut into quarters. Blanch in salt water for about 6 minutes. Remove and drain.
Rinse the chives and cut into small rings. Coarsely chop the nuts. Mix the cream, creme fraiche, eggs, half of the chives and the cheese. Season with salt, pepper and nutmeg. Spread the fennel and peppers on the dough, sprinkle with half of the nuts and spread the cream mixture on top.
Lower the oven temperature to 180°C (approximately 350°F). Bake for about 30 minutes. To prevent excess browning, cover with aluminum foil.
Serve sprinkled with the remaining chives and remaining nuts.
