Potato Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,196 cal. | (200 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 288 g | (248 %) | ||
| Carbohydrates | 300 g | (200 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 13.3 μg | (67 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 355 μg | (118 %) | ||
| Pantothenic acid | 9.5 mg | (158 %) | ||
| Biotin | 85.9 μg | (191 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 4,037 mg | (101 %) | ||
| Calcium | 1,466 mg | (147 %) | ||
| Magnesium | 283 mg | (94 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 173.8 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 1,793 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the dough
- 220 grams Pastry flour
- salt
- 1 egg
- 140 grams butter
- For covering
- 700 grams waxy potatoes
- 4 eggs
- 250 milliliters Whipped cream
- 100 grams Crème fraiche
- 80 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- For preparation and garnish
- Pastry flour (for the work surface)
- butter (for the mold)
- thyme (to sprinkle)
Preparation steps
For the dough: Mix pastry flour with a pinch of salt, piling onto a work surface. Make a well in the center, beat in egg and distribute butter in small pieces around the flour. Quickly knead by hand into a smooth dough. Shape into a ball and cover in plastic wrap for 30 minutes in the refrigerator.
Preheat oven to 180°C (approximately 350°F).
For covering: Peel, rinse and cut potatoes into thin slices.
Mix eggs with cream, crème fraîche and cheese and season well with salt, pepper and nutmeg.
In a hot pan with 2 tablespoons oil, fry potatoes about 5 minutes. Remove from heat and let cool.
Put dough on a floured surface and roll out slightly larger than the shape of mold and line buttered mold with the dough. Cover with potatoes and pour egg cream over. Bake in preheated oven until golden brown about 45 minutes. Sprinkle with thyme and serve.
