Zucchini Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 456 mg | (46 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 27.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 120 grams butter
- 120 grams Quark
- 1 Tbsp White vinegar
- 1 pinch salt
- 700 grams Zucchini
- 1 egg
- 4 Tbsps Sour cream
- 50 milliliters Whipped cream
- 100 grams grated Emmentaler cheese
- salt
- white peppers
- Nutmeg
Preparation steps
Cut butter into small pieces, quickly knead with flour, salt, cheese and vinegar to make a dough. Let rest for 30 minutes.
Rinse zucchini and cut lengthwise into thin slices.
Heat water in a large enough pot and blanch zucchini slices for a few minutes. Drain, rinse in cold water and drain again. Whisk egg, sour cream, cream cheese. Season with salt, pepper and nutmeg. Roll out dough on a floured work surface, place in a greased baking dish (or quiche or tart pan 26 cm in diameter) (approximately 10 inches). Prick dough several times with a fork and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove from oven and arrange zucchini slices on the dough. Spread cream cheese mixture on top and smooth. Bake for 25-30 minutes more or until golden. Serve.
