Vegetable Quiche with Tomato Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,839 cal. | (135 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 228 g | (197 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 195.5 μg | (326 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 484 μg | (161 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 67.3 μg | (150 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 2,766 mg | (69 %) | ||
| Calcium | 764 mg | (76 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 122.9 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 925 mg | |||
| Complete sugar | 39 g |
Ingredients
- For the shortcrust
- 150 grams Pastry flour
- 1 egg
- 100 grams butter
- 1 tsp salt
- For the topping
- 300 milliliters Whipped cream
- 1 egg
- 2 Tbsps Parmesan
- 1 carrot
- 1 sm stalk Leeks
- 1 onion
- ½ tsp cayenne pepper
- Nutmeg
- peppers (from the mill)
- salt
- For the tomato salsa
- 4 Tomatoes
- 1 onion
- 1 Tbsp parsley
- ¼ Bell pepper
- salt
- peppers
- olive oil
- 1 Tbsp apple cider vinegar
Preparation steps
Mix the flour, egg, butter and salt and knead into a shortcrust. Wrap in foil and chill for 1 hour. Grease the tart tin. Shape the dough into a ball and roll out with a rolling pin. Place inside the tart tin and form a crust all around the edge. Use a fork to scratch the dough all around.
Rinse and halve the leek, cut lengthwise into thin strips then crosswise into small cubes. Peel the carrot and cut into small cubes. Peel and finely chop the onion. Beat the egg and mix with the whipping cream and the parmesan. Season with salt, pepper, cayenne pepper and nutmeg. Distribute the leek, carrot and onion on the dough. Pour the cream-egg mixture over it. Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes, or until golden brown.
For the salsa: rinse and halve the tomatoes, remove seeds and cut into small cubes. Peel and finely chop the onion. Finely dice the pepper. Mix the tomatoes, onion, pepper, parsley, 3 tablespoons of olive oil and vinegar. Season with salt and pepper. Let sit for 20 minutes.
Serve the quiche at room temperature with the tomato salsa.
