Vegetable Quiche with Roquefort Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,487 cal. | (166 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 244 g | (210 %) | ||
| Carbohydrates | 238 g | (159 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.6 g | (99 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 32.3 mg | (269 %) | ||
| Vitamin K | 137.2 μg | (229 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 764 μg | (255 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 66.9 μg | (149 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 1,033 mg | (1,087 %) | ||
| Potassium | 3,579 mg | (89 %) | ||
| Calcium | 1,392 mg | (139 %) | ||
| Magnesium | 238 mg | (79 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 150.3 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 834 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 500 grams Tomatoes
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 Tbsp olive oil
- 1 garlic clove
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp ground paprika
- 150 grams Roquefort cheese
- 250 grams Crème fraiche
- 2 Tbsps Whipped cream
Preparation steps
For the crust, place the flour on the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute over the flour. Break egg into the well and add approximately 50 ml (approximately 3 1/2 tablespoons) of lukewarm water. Chop all ingredients with a knife until mixture resembles coarse crumbs. Knead with hands quickly into a dough, roll into a ball, wrap in plastic wrap and refrigerate 30 minutes.
For the filling, blanch tomatoes for a few seconds in boiling water, rinse, peel, remove seeds and cut coarsely. Rinse bell peppers, cut in half, remove seeds, remove ribs and cut into strips.
Sauté bell pepper strips in a skillet in hot oil over medium heat for about 5 minutes. Peel garlic and squeeze through a press into the bell pepper strips. Season with salt, pepper, thyme and paprika. Fold in the tomatoes and simmer for another 5 minutes.
Roll dough between 2 sheets of parchment paper to the size of the pan. Press dough into the greased pan and form an edge.
Distribute the bell peppers and tomatoes evenly over the bottom of the crust.
Mash Roquefort with a fork, mix with creme fraiche and cream and distribute mixture over the vegetables. Bake on the center rack in a preheated oven at 200°C (approximately 400°F) about 40 minutes.
