Zucchini Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- ½ tsp salt
- 20 grams Yeast
- 6 Tbsps olive oil
- 100 grams cooked ham
- 100 grams cream cheese
- 100 milliliters milk
- 2 eggs
- 100 grams grated Gouda
- salt (and)
- peppers
- 750 grams Zucchini
- 2 Tomatoes
- 150 grams Cherry tomatoes
Preparation steps
Sift the flour and salt into a bowl, make a well in the center and crumble in the yeast. Stir until smooth with 150 ml (approximately 1/2 cup) of warm water, then allow to rise for 15 minutes.
Add 2 tablespoons of oil and knead to make a smooth dough. Let the dough rise in a warm place until its volume has doubled (about 1 hour).
In the meantime, cut the ham into small cubes. Rinse the zucchini and cut into 1/2 cm (approximately 1/8 inch) thick slices. Rinse the tomato and cut into slices and halve the cherry tomatoes. Mix together the cream cheese, milk, eggs and cheese and season with salt and pepper.
Heat the remaining oil in a pan and fry the zucchini until golden brown.
Roll out the dough on a floured surface and line a tart tin with it, then sprinkle the ham on top. Spread the cream cheese mixture, and layer the tomatoes and zucchini on top in a spiral pattern. Garnish with cherry tomatoes and bake at 200°C (approximately 400°F) in the preheated oven for about 35-40 minutes, until browned. Allow the quiche to sit for about 5-10 minutes before serving.
