Vegetable Quiche with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 973 cal. | (46 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 182.9 μg | (305 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 39.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 325 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- ½ tsp salt
- 125 grams butter
- For the filling
- 500 grams potatoes
- 400 grams Brussels sprouts
- 200 grams button Mushroom
- 2 Tbsps butter
- 100 milliliters Whipped cream
- 150 grams Crème fraiche
- 3 eggs
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- freshly grated Nutmeg
- butter (for the pan)
- 80 grams grated Cheese
Preparation steps
For the dough, rapidly knead the flour, salt, cold butter and 3-4 tablespoons of water into a smooth dough. Wrap in plastic and chill for about 30 minutes.
For the filling, rinse the potatoes and cook in salt water for about 20 minutes. Peel and cut the potatoes into slices. Rinse the brussels sprouts, cut into smaller pieces and blanch for about 5 minutes. Rinse and drain. Rinse the mushrooms, slice and saute in hot butter. Mix the cream, creme fraiche, cheese, eggs and parsley. Season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F). Grease the baking dish with butter. Roll the dough onto a lightly floured surface and place in the baking dish. Spread the vegetables and mushrooms on the dough. Pour the cream over the top and bake for 40-45 minutes, until golden brown. Remove from the oven and serve hot.
