Lactose-free Zucchini Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 391 mg | (10 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 20 grams lactose-free butter
- 1 egg
- Pastry flour (for kneading)
- lactose-free butter (for greasing)
- For the filling
- 600 grams Zucchini
- 3 scallions
- 180 grams lactose-free Gouda (sliced)
- 100 grams Bacon
- 150 milliliters lactose-free Whipped cream
- 3 eggs
- salt
- peppers
- Nutmeg
- ½ tsp lemon zest
Preparation steps
For the dough: Combine flour and salt on the work surface and create a well in the center. Cut up butter and sprinkle over flour. Add beaten egg to the well and use a pastry cutter to combine. Knead into a smooth dough. Shape into a ball, wrap in plastic and chill for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
For the filling: Rinse, trim and coarsely grate zucchini. Rinse and slice scallions. Mince cheese and bacon.
Divide dough into 4-6 pieces and roll out on a floured surface so that each portion is slightly larger than the ramekins (about 12 cm or 4 3/4 inch diameter). Grease ramekins with butter and press dough into ramekins.
Combine zucchini, scallions, half the bacon and half the cheese. Pour mixture into ramekins. Beat cream, eggs and remaining cheese. Season well with salt, pepper and nutmeg. Pour over zucchini mixture. Evenly distribute any remaining cheese and bacon onto quiches and bake until golden brown, about 30 minutes. Cover with foil if quiches become too dark.
Remove, let set and serve.
