Mini Quiches with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 egg
- 100 grams butter
- ½ tsp salt
- Pastry flour (to work)
Preparation steps
For the dough, mix the flour, egg, cold pieces of butter and salt in a bowl and knead to a smooth dough. Wrap in plastic wrap and let rest in refrigerator for about 30 minutes.
Rinse the zucchini, carrots, celery and leek, trim and peel, and cut into slices. Blanch all together for about 1-2 minutes in boiling salted water. Drain, rinse with cold water, and drain well.
Roll out the dough on a floured surface and cut out 12 circles. Line the ramekins with dough circles and prick the bottom of each lined ramekin with a fork several times. Spread the blanched vegetables into it.
Mix the eggs with cream and parsley. Season with salt and pepper, and pour over the vegetables. Sprinkle with cheese and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 25 minutes.
