Zucchini, Tomato and Gouda Quiche
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
4951
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,951 cal. | (236 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 391 g | (337 %) | ||
| Carbohydrates | 261 g | (174 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.2 g | (54 %) |
more nutritional values
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 12.4 μg | (62 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 104.2 μg | (174 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 77.3 μg | (172 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 2,507 mg | (63 %) | ||
| Calcium | 1,529 mg | (153 %) | ||
| Magnesium | 254 mg | (85 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 241.8 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 1,624 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 plates frozen Puff pastry dough
- 150 grams Cherry tomatoes
- 2 Zucchini
- 100 grams Quark
- 3 eggs
- 100 grams grated Gouda
- 200 grams Whipped cream
- salt
- freshly ground peppers
- butter (for greasing the quiche form)
- Basil (for garnish)
Preparation steps
1.
Thaw the puff pastry. Rinse the tomatoes, pat dry and cut in half. Rinse the zucchini and slice thinly. Whisk together the quark, eggs, grated cheese and heavy cream until smooth. Season with salt and pepper.
2.
Grease the quiche form with butter. Roll out the puff pastry, press into the mold and prick the bottom with a fork several times.
3.
Layer the zucchini in the pan in a fan pattern and place the tomatoes on top, cut side down.
4.
Pour the egg mixture over the top and bake in an oven preheated to 180°C (approximately 350°F) for 40 minutes. Garnish with fresh basil, slice and serve.
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