Deep Dish Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,270 cal. | (156 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 227 g | (196 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.9 g | (86 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 12.3 μg | (62 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 944 μg | (1,573 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 548 μg | (183 %) | ||
| Pantothenic acid | 12.9 mg | (215 %) | ||
| Biotin | 92.2 μg | (205 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 707 mg | (744 %) | ||
| Potassium | 2,729 mg | (68 %) | ||
| Calcium | 1,751 mg | (175 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 133 μg | (67 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 131 g | |||
| Uric acid | 544 mg | |||
| Cholesterol | 1,794 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 125 grams butter
- 2 egg yolks
- 500 grams Broccoli
- 1 Red Bell pepper
- 1 cup Whipped cream
- 3 eggs
- 80 grams grated Emmentaler cheese
- salt (and pepper)
Preparation steps
For the crust: Sift flour onto the work surface and distribute cold butter (cut into small pieces) around the edges. Combine by chopping everything with a knife and then knead in the egg yolks. Form a ball, wrap in plastic wrap and chill for 1 hour in the refrigerator.
For the filling: Rinse the broccoli, divide into florets and blanch in boiling salted water for 3 minutes. Rinse in cold water and drain well. Rinse peppers, cut in half, remove seeds and ribs and dice the flesh.
Roll out dough on a floured surface, press into a baking dish (28 cm in diameter) (approximately 11 inches) and prick the bottom with a fork. Distribute peppers and broccoli on the dough. Whisk cream with eggs, season with salt and pepper and pour over the vegetables. Preheat oven to 220°C (approximately 425°F).
Sprinkle cheese on top and bake for about 30 minutes until golden brown.
