Filo Pastry Quiche

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Filo Pastry Quiche
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
2729
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,729 cal.(130 %)
Protein104 g(106 %)
Fat117 g(101 %)
Carbohydrates309 g(206 %)
Sugar added0 g(0 %)
Roughage62.2 g(207 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E53.4 mg(445 %)
Vitamin K243.4 μg(406 %)
Vitamin B₁2.4 mg(240 %)
Vitamin B₂1.4 mg(127 %)
Niacin38.5 mg(321 %)
Vitamin B₆2.9 mg(207 %)
Folate657 μg(219 %)
Pantothenic acid5.4 mg(90 %)
Biotin38.1 μg(85 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C658 mg(693 %)
Potassium4,561 mg(114 %)
Calcium599 mg(60 %)
Magnesium741 mg(247 %)
Iron23.2 mg(155 %)
Iodine36 μg(18 %)
Zinc13.5 mg(169 %)
Saturated fatty acids14.3 g
Uric acid940 mg
Cholesterol1 mg
Complete sugar51 g

Ingredients

for
1
Ingredients
2 onions
2 garlic cloves
2 red Bell pepper
1 red chili pepper
2 Zucchini
2 Eggplant
250 grams chickpeas (canned)
100 grams almonds
5 Tbsps olive oil
1 handful freshly chopped parsley
1 Tbsp lemon juice
salt
freshly ground peppers
300 grams Filo dough
How healthy are the main ingredients?
chickpeasalmondolive oilparsleyoniongarlic clove

Preparation steps

1.

Peel onions and garlic and dice finely. Rinse bell peppers and chili pepper, cut in half, remove seeds and ribs and cut both into strips. Rinse zucchini and eggplant, trim and chop. Drain chickpeas well and coarsely chop almonds.

2.

Sauté onion with garlic and chili pepper in a large, hot skillet in 1 tablespoon oil until onions are translucent. Add eggplant and zucchini and sauté for 2-3 minutes. Add bell peppers and chickpeas, mix and remove from heat. Add almonds and parsley and season with lemon juice, salt and pepper.

3.

Grease pie dish with oil. Brush filo pastry sheet with oil and coarsely tear into pieces. Place remaining sheets of dough overlapping into the pie dish, allowing edges to hang over. Brush sheets of dough with oil. Add vegetables onto pastry, slightly domed and cover with overhanging dough sheets. Brush with remaining oil and decorate center with torn pastry. Bake in the oven until golden brown about 45 minutes, then remove and serve.