Mini Vegetable Quiche

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Mini Vegetable Quiche
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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)
Calorie719 cal.(34 %)
Protein13 g(13 %)
Fat62 g(53 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A1.5 mg(188 %)
Vitamin D3.1 μg(16 %)
Vitamin E3 mg(25 %)
Vitamin K21.6 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate62 μg(21 %)
Pantothenic acid1.4 mg(23 %)
Biotin21 μg(47 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C14 mg(15 %)
Potassium530 mg(13 %)
Calcium142 mg(14 %)
Magnesium39 mg(13 %)
Iron2 mg(13 %)
Iodine13 μg(7 %)
Zinc1.6 mg(20 %)
Saturated fatty acids36.6 g
Uric acid36 mg
Cholesterol367 mg
Complete sugar10 g

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)
How healthy are the main ingredients?
Whipped creamcarrotZucchinieggNutmegsalt

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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