Mini Vegetable Quiche
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
719
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 719 cal. | (34 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 36.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the quiche
- 2 carrots
- 1 medium sized Zucchini
- 400 milliliters Whipped cream
- 4 eggs
- 1 pinch Nutmeg
- salt
- peppers
- 1 roll Puff pastry dough (275 g)
- butter (for molds)
Preparation steps
1.
Preheat the oven to 210°C (approximately 400°F)
2.
Peel the carrots and cut into small cubes. In a small pot of salted water, cook the carrots and drain. While the carrots, rinse the zucchini and dice. Whip the cream and eggs together, then add the nutmeg, salt and pepper.
3.
Cut the puff pastry into small rounds, big enough to fill the ramekins. Butter the small ramekins and place the puff pastry. Add the zucchini and carrots, then pour the egg mixture over top.
4.
Bake in the oven for 25-30 minutes, or until the egg mixture is completely firm. Serve warm or cold.
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