Leek Quiche with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 13.15 g | (13 %) | ||
| Fat | 23.43 g | (20 %) | ||
| Carbohydrates | 22.09 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.62 g | (2 %) |
| Vitamin A | 252.71 mg | (31,589 %) | ||
| Vitamin D | 0.75 μg | (4 %) | ||
| Vitamin E | 2.47 mg | (21 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 0.98 mg | (8 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 36.99 μg | (12 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 7.61 mg | (8 %) | ||
| Potassium | 140.2 mg | (4 %) | ||
| Calcium | 177.85 mg | (18 %) | ||
| Magnesium | 10.91 mg | (4 %) | ||
| Iron | 1.51 mg | (10 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 12.79 g | |||
| Cholesterol | 124.44 mg |
Ingredients
- For the dough
- 8 ⅘ ozs Pastry flour
- ½ tsp salt
- 1 egg
- 4 ½ ozs cold butter
- For the filling
- 14 ozs Leeks
- 3 Tbsps butter
- ¼ cup Vegetable broth
- 5 ozs Bacon
- ½ tsp lemon juice
- salt
- freshly ground peppers
- cayenne pepper
- 1 tsp finely chopped marjoram
- 4 eggs
- 7 ozs Sour cream
- 3 ½ ozs grated Emmentaler cheese
- ½ bunch Arugula
- 1 oz Parmesan (shaved into thin pieces)
Preparation steps
Combine the flour and the salt on a work surface and make a well in the center. Place the egg in the well and distribute the butter in small pieces around the edges. Chop the egg into the flour with butter, then quickly knead to a smooth dough. Cover and refrigerate 30 minutes.
Cut the leek lengthwise, rinse well and cut into rings.
Heat butter in a large pan, add the bacon and cook. Add the leek pieces and cook until tender. Deglaze with vegetable stock and season with salt, pepper, lemon juice, and cayenne pepper. Bring to a boil and cook until the liquid has evaporated. Let leek mixture cool. Sprinkle with chopped marjoram leaves. Preheat the oven to 375°F.
Whisk eggs with the sour cream and grated cheese. Season with salt and pepper. Grease a quiche pan. Roll out dough on a floured surface and place it in the pan. Stir leeks into the egg-cream mixture. Pour filling into the quiche pan. Bake the quiche about 35 minutes.
Serve sprinkled with arugula and Parmesan.
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