Carrot Quiche
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For Pastry Shell
- 1 ½ cups all-purpose flour (plus extra for work surface)
- ¼ tsp salt
- 5 Tbsps butter (diced)
- 2 Tbsps cold water
- For Filling
- 2 Tbsps olive oil
- 1 onion (peeled and finely chopped)
- 1 cup fresh Mushrooms (cleaned; trimmed and chopped)
- 1 cup grated carrots
- 1 small Zucchini (rinsed; trimmed and grated)
- 4 fresh eggs
- 1 ½ cups heavy cream
- 1 cup grated Cheddar cheese (may substitute Parmesan cheese)
- 2 Tbsps chopped, fresh Fresh herbs (basil, rosemary and thyme)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 carrots (rinsed; trimmed and blanched)
Preparation steps
1.
Sift the flour and salt into a mixing bowl. Using a pastry cutter, cut in the butter until the mixture resembles fine bread crumbs. One tablespoon at a time, work in enough water to form a soft dough. On a lightly floured work surface, knead the dough until smooth. Form into disc shape and cover with plastic wrap; chill in the refrigerator for 30 minutes.
2.
On a lightly floured work surface, roll out the dough to fit a 9-inch tart pan or pie pan. Prick the bottom with a fork and chill for 20 minutes.
3.
Preheat the oven to 400º F.
4.
Line the pastry crust with foil or baking parchment and place baking beans in the center. Bake for 10 minutes. Remove the foil and beans and cook for an additional 10 minutes, or until pastry is golden and crisp.
5.
Meanwhile, heat the oil in a skillet, add the onion and mushrooms and saute for 4 to 5 minutes. Add the zucchini and carrots and saute for another 3 to 4 minutes. Using a slotted spoon, scatter the vegetables over the base of the pastry shell.
6.
Beat the eggs and cream together. Fold in the cheese and herbs; season to taste with salt and pepper. Spread over the vegetable mixture. Arrange blanched carrots over the top.
7.
Bake for 30 to 40 minutes, or until the eggs have set and the quiche is golden brown. Slice and serve hot or cold.
