Individual Vegetable Quiches

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Individual Vegetable Quiches
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie313 cal.(15 %)
Protein11 g(11 %)
Fat22 g(19 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E1.1 mg(9 %)
Vitamin K8.1 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C9 mg(9 %)
Potassium223 mg(6 %)
Calcium218 mg(22 %)
Magnesium20 mg(7 %)
Iron1.1 mg(7 %)
Iodine12 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids12.6 g
Uric acid26 mg
Cholesterol142 mg
Complete sugar3 g

Ingredients

for
12
For the shortcrust dough
250 grams Pastry flour
1 egg
salt
4 Tbsps milk
125 grams butter
For the filling
1 Zucchini
125 grams Celery
1 bunch scallions
200 grams Gruyere (freshly grated)
200 grams Whipped cream
4 eggs
Nutmeg
salt
freshly ground peppers
2 Tbsps scallions
How healthy are the main ingredients?
Whipped creamCeleryeggsaltZucchiniegg

Preparation steps

1.

For the dough: Combine the flour with 1 pinch of salt, make a well in the center, sprinkle the chopped butter around the edges and add the whisked egg and milk to the well. Mix all the ingredients together with a knife until crumbly then quickly knead with your hands until smooth, form into a ball, wrap in plastic wrap and chill for about 30 minutes.

2.

For the filling: Rinse the zucchini, trim and thinly slice. Rinse the celery, trim and thinly slice. Cut the scallions diagonally into rings. Blanch the vegetables in boiling salted water until just tender. Shock in ice water and drain. 

3.

Roll out the dough between 2 sheets of parchment paper thinly. Grease the tartlet pans and line with the dough. Prick the base with a fork several times.

4.

Whisk the cream, eggs and cheese together and season with nutmeg, salt and pepper. Stir in the chives.

5.

Arrange the vegetables in the quiche bases and cover with the custard. Bake in a preheated oven (200°C) (approximately 400°F) for about 30 minutes.