Zucchini and Shrimp Quiche with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,236 cal. | (202 %) | ||
| Protein | 168 g | (171 %) | ||
| Fat | 292 g | (252 %) | ||
| Carbohydrates | 238 g | (159 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17 g | (57 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 14.9 μg | (75 %) | ||
| Vitamin E | 32.8 mg | (273 %) | ||
| Vitamin K | 345.5 μg | (576 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 51 mg | (425 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 414 μg | (138 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 101.4 μg | (225 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 3,953 mg | (99 %) | ||
| Calcium | 1,414 mg | (141 %) | ||
| Magnesium | 538 mg | (179 %) | ||
| Iron | 18.2 mg | (121 %) | ||
| Iodine | 468 μg | (234 %) | ||
| Zinc | 18.7 mg | (234 %) | ||
| Saturated fatty acids | 172.7 g | |||
| Uric acid | 917 mg | |||
| Cholesterol | 2,327 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- 140 grams cold butter (cut in pieces)
- For covering
- 3 Zucchini
- 400 grams shrimp (ready to cook, peeled and deveined)
- 1 bunch Arugula
- 4 eggs
- 250 milliliters Whipped cream
- 150 grams Crème fraiche
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- freshly grated Nutmeg
- also
- Pastry flour (for the work surface)
- butter (for the molds)
Preparation steps
For the dough: Combine the flour and the salt in a bowl. Make a well in the center, add the butter and with a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a bowl, lightly beat the egg and add it to the dough, kneading just until combined. Shape into a flat disk, wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Rinse the zucchini and cut into 0.5 cm (approximately 1/4-inch) thin slices. Rinse the shrimp and pat dry. Rinse the arugula and spin dry.
In a bowl, whisk together the eggs, cream, creme fraiche and Parmesan. Stir in the parsley, mix and season with salt, pepper and nutmeg.
Butter an 18 x 25 cm (approximately 7 x 10-inch) quiche dish. On a lightly floured surface roll out the dough slightly larger than the quiche pan. Place the dough in the pan, pressing it into the bottom and up the sides of the pan.
Arrange the zucchini, slightly overlapping in the quiche pan. Pour the egg mixture over and arrange the shrimp on it. Bake until golden brown and set, about 40 minutes.
Let cool briefly and serve topped with arugula.
