Mediterranean Veggie Quiche
Healthy, because
Even smarter
Nutritional values
Various plant substances from the aubergines help to stop cell aging and at the same time protect our heart, i.e. the vegetables keep us young and healthy. The red peppers bring vitamin C into the Mediterranean vegetable tart, which not only strengthens the immune system, but also supports the body in burning fat.
A vegetable tart is a great opportunity to use leftover vegetables from the fridge in a delicious recipe. For example, if you have broccoli, mushrooms or celery left over, you can prepare the vegetables accordingly and place them on the tart base.
A radicchio-rocket salad goes well with the Mediterranean vegetable tart.
(Percentage of daily recommendation)
| Calorie | 3,162 cal. | (151 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 258 g | (222 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 93.2 μg | (155 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 367 μg | (122 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 62 μg | (138 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 3,081 mg | (77 %) | ||
| Calcium | 961 mg | (96 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 142.2 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 992 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 175 grams butter
- 50 grams cream cheese
- 200 grams Eggplant
- 200 grams Zucchini
- 5 Tomatoes
- 2 Red paprika
- 2 onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps Tomato paste
- salt
- freshly ground pepper
- 1 tsp dried thyme
- 2 eggs
- 100 grams Crème fraiche
- 50 grams grated Parmesan
Preparation steps
For the tart dough: Combine the flour, butter and cream cheese and mix until combined. Press into the base and sides of the springform pan and chill for 30 minutes. Prick the base several times with a fork, cover with parchment paper or foil and fill with pie weights. Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.
For the filling: Slice the zucchini and eggplant. Cut an "X" in the base of the tomatoes, blanch in boiling water, peel, remove the seeds and dice. Core the peppers, remove the seeds and cut into strips. Finely chop the onions and garlic and sweat in 3 tablespoons olive oil until softened. Add the remaining vegetables, tomato paste and thyme, season with salt and pepper and simmer for 15 minutes, stirring occasionally.
Whisk the eggs, crème fraîche and Parmesan together.
Arrange the vegetables in the tart base and pour the egg mixture over top. Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes, until golden brown.
