Filo Pastry Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,729 cal. | (130 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 117 g | (101 %) | ||
| Carbohydrates | 309 g | (206 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 62.2 g | (207 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 53.4 mg | (445 %) | ||
| Vitamin K | 243.4 μg | (406 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 38.5 mg | (321 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 657 μg | (219 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 38.1 μg | (85 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 658 mg | (693 %) | ||
| Potassium | 4,561 mg | (114 %) | ||
| Calcium | 599 mg | (60 %) | ||
| Magnesium | 741 mg | (247 %) | ||
| Iron | 23.2 mg | (155 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 940 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 51 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
