Salmon-leek Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,706 cal. | (224 %) | ||
| Protein | 177 g | (181 %) | ||
| Fat | 341 g | (294 %) | ||
| Carbohydrates | 237 g | (158 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.4 g | (81 %) |
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 28.4 μg | (142 %) | ||
| Vitamin E | 25.9 mg | (216 %) | ||
| Vitamin K | 418.3 μg | (697 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 3.6 mg | (327 %) | ||
| Niacin | 76.7 mg | (639 %) | ||
| Vitamin B₆ | 4.7 mg | (336 %) | ||
| Folate | 1,246 μg | (415 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 96.2 μg | (214 %) | ||
| Vitamin B₁₂ | 22.6 μg | (753 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 5,035 mg | (126 %) | ||
| Calcium | 1,254 mg | (125 %) | ||
| Magnesium | 318 mg | (106 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 153 μg | (77 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 188.2 g | |||
| Uric acid | 683 mg | |||
| Cholesterol | 2,042 mg | |||
| Complete sugar | 41 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 tsp salt
- butter (for the tart pan)
- Pastry flour (for the work surface)
- For the filling
- 3 stalks Leeks
- 1 garlic clove
- 2 Tbsps butter
- 400 grams Salmon ready to cook (without skin)
- 4 eggs
- 100 grams Crème fraiche
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Dill
- 50 grams grated Cheese (such as Gruyère)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
For the dough, mound flour on the work surface and make a well in the middle. Cut the butter into pieces and distribute the flour around the sides. Place the egg in the well, sprinkle with salt and chop all dough ingredients with a dough scraper until crumbly. Knead quickly to a smooth dough that not longer sticks to your hands. Use more flour if needed. Wrap in plastic wrap and refrigerate for about 30 minutes.
For the filling, halve the leeks lengthwise, trim, rinse and cut into strips. Peel garlic and chop finely. Sauté 1-2 minutes in butter until translucent. Add leeks and allow to cool a little.
Rinse the salmon, pat dry and cut into 4-5 pieces.
Whisk the eggs with the creme fraiche, parsley, dill, cheese and cream and season well with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F) convection. Grease the tart pan with butter.
Put the dough on a floured surface and roll out slightly larger than the tart pan. Place dough in the pan. Create an edge up the sides of pan. Arrange the leeks and the salmon over the dough and pour in the egg mixture. Bake in the oven until golden brown, about 50 minutes.
Remove from oven and cut into pieces.
If desired, garnish each serving with smoked salmon, chives and creme fraiche.
