Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,264 cal. | (155 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 239 g | (206 %) | ||
| Carbohydrates | 192 g | (128 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.2 g | (77 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 18.5 μg | (93 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 250.1 μg | (417 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 626 μg | (209 %) | ||
| Pantothenic acid | 12.8 mg | (213 %) | ||
| Biotin | 143.9 μg | (320 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 3,894 mg | (97 %) | ||
| Calcium | 726 mg | (73 %) | ||
| Magnesium | 263 mg | (88 %) | ||
| Iron | 17.9 mg | (119 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 139.3 g | |||
| Uric acid | 582 mg | |||
| Cholesterol | 1,642 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the filling
- 2 Zucchini
- 1 stalk Leeks
- 300 grams button Mushroom
- 1 garlic clove
- 4 eggs
- 250 milliliters Whipped cream
- freshly ground peppers
- Nutmeg (freshly grated)
- For preparing
- Pastry flour (for kneading)
- butter (for greasing)
- 3 Tbsps Basil
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 140 grams butter
Preparation steps
For the dough: Combine flour and salt on the work surface. Create a well in the center and add the beaten egg. Cut butter into small pieces and distribute throughout. Combine ingredients with a pastry cutter and form into a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Rinse zucchinis and cut in half lengthwise. Remove seeds and julienne. Rinse leek, slice lengthwise and cut into rings. Rinse mushrooms, wipe with a kitchen towel and slice. Peel and press garlic.
Combine eggs, cream and garlic. Season with salt, pepper and nutmeg.
Roll out dough on a floured surface so that it is somewhat larger than the pan. Press dough into greased pan.
Combine vegetables and egg mixture. Pour mixture onto dough and top with basil leaves. Bake until golden brown, about 30-40 minutes. Remove from oven, slice and serve.
