Mini Bell Pepper & Eggplant Quiches
Healthy, because
Even smarter
Nutritional values
These mini quiches are packed with protein as well as vitamin C and antioxidants thanks to the bell peppers.
Sprinkle some cheddar cheese on top of these mini quiches for added flavor and protein.
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 35.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 9 ozs Pastry flour
- ½ tsp salt
- 9 Tbsps butter
- 1 egg
- butter (for the tins)
- Pastry flour (for work surface)
- For the filling
- 2 green, red Bell pepper
- 1 Eggplant
- 1 Red onion
- 1 garlic clove
- 7 ozs cream cheese
- 2 eggs
- 7 Tbsps Whipped cream
- 3 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the dough, mix flour with salt and form into a mound on a flat work surface. Create a well in the center. Cut cold butter into pieces and distribute around well. Add egg to well and chop all ingredients together with a knife until crumbly. Quickly knead with hands into a smooth dough. Add more water or flour if needed. Form into a ball, wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F. Grease tins with butter.
For the filling, rinse bell peppers, cut in half, remove seeds and ribs and cut into pieces. Rinse eggplant and cut into pieces. Peel onion and chop. Peel garlic and finely chop. Mix with cream cheese, eggs, cream and half the Parmesan until smooth. Season with salt, pepper and nutmeg.
Divide dough into 4 equal portions and roll out into circles on a floured surface. Press into tins, pushing up sides to create edges. Pour vegetable mixture into tins and smooth. Sprinkle with remaining Parmesan and bake for 40 minutes until golden brown.
Serve warm or cooled. Serve with a fresh salad and spicy dip if desired.
