Bell Pepper and Olive Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,575 cal. | (170 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 283 g | (244 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.7 g | (62 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 23.1 mg | (193 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 468 μg | (156 %) | ||
| Pantothenic acid | 8.4 mg | (140 %) | ||
| Biotin | 90.7 μg | (202 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 478 mg | (503 %) | ||
| Potassium | 2,498 mg | (62 %) | ||
| Calcium | 617 mg | (62 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 169.1 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 1,360 mg | |||
| Complete sugar | 29 g |
Ingredients
- For dough
- 200 grams Pastry flour
- salt
- 80 grams acid Whipped cream
- 120 grams butter
- For filling
- 2 big, red Bell pepper
- 150 grams button Mushroom
- 3 eggs
- 250 grams Crème fraiche
- 150 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 80 grams black, pitted Olives
- For prepping
- Pastry flour (for the work surface)
- butter (for the pan)
Preparation steps
For the dough, combine the pastry flour with a pinch of salt and make a well in the center. Fill the well with sour cream and diced butter. Using your hands quickly knead to a smooth dough, form into a disc and cover in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 250°C (approximately 480°F)
Rinse the peppers, cut in half, remove seeds and ribs and transfer to a parchment-lined baking sheet cut side down. Bake until the skin turns black and bubbles. Remove, cover with a damp kitchen towel and let cool briefly. Then peel the pepper halves and cut into narrow strips. Rinse the mushrooms and cut into thin slices. Mix the eggs with crème fraîche and cream. Season with salt, pepper and nutmeg and fold in the mushrooms, peppers and olives.
Turn the oven down to 180°C (approximately 350°F).
Transfer the dough to a floured surface, roll out thinly and line a buttered pan with it. Pour in the vegetable-egg mixture and bake for about 30 minutes. Remove, let cool slightly and serve.
