Hearty Vegetable Loaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,346 cal. | (112 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 286 g | (191 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.8 g | (93 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 29.5 mg | (246 %) | ||
| Vitamin K | 429 μg | (715 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 29 mg | (242 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 621 μg | (207 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 90.4 μg | (201 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 672 mg | (707 %) | ||
| Potassium | 2,903 mg | (73 %) | ||
| Calcium | 492 mg | (49 %) | ||
| Magnesium | 217 mg | (72 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 40.5 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 900 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 4 eggs
- 200 grams Quark
- 350 grams Pastry flour
- salt
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 small Eggplant (about 150 grams)
- 200 grams Broccoli
- 2 Tbsps vegetable oil
- freshly ground peppers
- Nutmeg
- Fat (for the pan)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Separate the eggs and beat the yolks over barely simmering water until frothy. Remove from the heat and let cool slightly. Mix the quark with the flour and combine with the egg yolks. Beat the egg whites with a pinch of salt until stiff and carefully fold into the quark mixture.
Rinse the bell peppers, halve, remove seeds and ribs, and cut into strips. Rinse the eggplant and cut into thin strips. Rinse the broccoli and blanch for 1 to 2 minutes in boiling salted water.
In a pan, heat the oil and sauté the vegetables. Season with salt, pepper and nutmeg to taste. Remove from the heat and let cool slightly. Fold the cooled vegetables into the batter. Transfer the dough to the loaf pan and bake 45 to 50 minutes, until golden brown. Remove from the loaf pan and serve sliced.
