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Leek, Mushroom and Turnip Leaf Quiche

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

12.2g

Energy (kJ)

1938kJ

Energy (kcal)

463kcal

Carbohydrate incl. fibre (g)

27.6g

Carbohydrate excl. fibre (g)

25.8g

Sugar (g)

3.7g

Fibre (g)

1.8g

Fat (g)

34.1g

Saturated fat (g)

11.7g

Unsaturated fat (g)

18.9g

Monounsaturated fat (g)

15.3g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.0g

Cholesterol (mg)

136mg

Sodium (mg)

263mg

Salt (g)

0.66g

Vitamin A (IU)

284IU

Vitamin C (mg)

10.5mg

Calcium (mg)

149mg

Iron (mg)

2.09mg

Potassium (mg)

252mg

Total

97.5g

15502kJ

3705kcal

220.5g

206.0g

30.0g

14.5g

272.9g

93.7g

151.3g

122.3g

29.0g

0.1g

1088mg

2101mg

5.26g

2268IU

84.3mg

1189mg

16.72mg

2013mg

  • 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
  • 12 g packet Knorr chicken A La King Dry Cook-In Sauce
  • 75 g Gruyère / mature cheddar cheese
  • Robertsons Atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste