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Leek, Mushroom and Turnip Leaf Quiche

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

11.9g

Energy (kJ)

1922kJ

Energy (kcal)

459kcal

Carbohydrate incl. fibre (g)

27.5g

Carbohydrate excl. fibre (g)

25.7g

Sugar (g)

3.7g

Fibre (g)

1.8g

Fat (g)

33.9g

Saturated fat (g)

11.6g

Unsaturated fat (g)

18.8g

Monounsaturated fat (g)

15.2g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.0g

Cholesterol (mg)

135mg

Sodium (mg)

261mg

Salt (g)

0.65g

Vitamin A (IU)

270IU

Vitamin C (mg)

10.4mg

Calcium (mg)

148mg

Iron (mg)

2.06mg

Potassium (mg)

247mg

Total

95.2g

15378kJ

3676kcal

219.6g

205.3g

29.7g

14.3g

271.1g

93.1g

150.2g

121.6g

28.6g

0.1g

1079mg

2092mg

5.24g

2162IU

83.5mg

1183mg

16.48mg

1978mg

Pastry

  • 400 g shortcrust pastry (store-bought or homemade) use with baking beans or rice
  • 1 egg, beaten

Filling

  • 25 ml olive oil
  • 3 medium turnips, peeled and cubed
  • 2 leeks, sliced in ½ cm rings
  • 150 g button mushrooms, sliced
  • 20 g turnip leaves, washed and roughly chopped
  • 3 eggs
  • 120 ml cream
  • 120 ml milk
  • 1 packet Knorr chicken A La King Dry Cook-In Sauce
  • 75 g Gruyère / mature cheddar cheese
  • Robertsons Atlantic sea salt
  • Robertsons black pepper