Broccoli Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,837 cal. | (135 %) | ||
| Protein | 133 g | (136 %) | ||
| Fat | 161 g | (139 %) | ||
| Carbohydrates | 211 g | (141 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.1 g | (114 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 30.9 mg | (258 %) | ||
| Vitamin K | 943.2 μg | (1,572 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 565 μg | (188 %) | ||
| Pantothenic acid | 12.5 mg | (208 %) | ||
| Biotin | 71.2 μg | (158 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 714 mg | (752 %) | ||
| Potassium | 3,165 mg | (79 %) | ||
| Calcium | 1,238 mg | (124 %) | ||
| Magnesium | 359 mg | (120 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 232 μg | (116 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 68.7 g | |||
| Uric acid | 574 mg | |||
| Cholesterol | 686 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 50 grams butter
- 300 grams Quark
- 1 onion
- 1 garlic clove
- 1 red Bell pepper
- 2 Tbsps olive oil
- 125 grams Feta
- 2 eggs
- 125 milliliters milk
- 1 tsp dried oregano
- 50 grams germinated almonds
- 500 grams Broccoli
- salt
- freshly ground peppers
- 3 Tbsps breadcrumbs
- 12 black Olives (pitted)
Preparation steps
Coarsely chop the butter and mix with the flour. Mix in 200 grams (approximately 7 ounces) of quark and 1/2 teaspoon of salt. Knead into a smooth dough. Form into a ball, wrap in plastic and chill for 30 minutes.
Peel and finely chop the onion and garlic. Rinse the pepper and cut into small cubes. Heat the oil. Saute the onion, garlic and pepper.
Coarsely crumble the feta and mix with the remaining quark, eggs, milk and oregano. Rinse the almonds and coarsely chop.
Rinse the broccoli, divide into florets and blanch in boiling salt water until al dente. Drain, rinse in cold water and drain.
Roll the dough out until it is slightly larger than the baking dish. Grease the pan and line the bottom and sides with the dough. Sprinkle the base with breadcrumbs. Season the broccoli with salt and pepper and pour over the dough. Sprinkle with the almonds. Mix the quark mixture with the onion and pepper mixture. Mix in the olives and spread over the broccoli. Bake for 30 minutes at 200°C (approximately 400°F). Remove from the oven and serve.
