Mini Vegetable Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 424 mg | (42 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 1 egg
- salt
- 4 Tbsps milk
- 125 grams butter
- For the filling
- 1 Zucchini
- 125 grams Celery
- ½ bunch scallions
- 2 carrots
- 200 grams freshly grated Gruyere
- 200 grams Whipped cream
- 4 eggs
- Nutmeg
- salt
- freshly ground peppers
- 2 Tbsps scallions
- For garnish
- Chervil (for garnish)
- 10 Tartlet pans (10 cm or approximately 4 inches)
Preparation steps
Pour the flour out onto a work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the trough. Crack the egg and pour the milk into the middle and mix all the ingredients with a pastry knife until crumbly. Quickly knead with hands to form a dough, shape into a ball, wrap in plastic and refrigerate for 30 minutes.
Rinse, peel, and trim all the vegetables as necessary and cut into small cubes or rings. Blanch the vegetables in boiling salted water for about 3 minutes. Remove from the water, rinse in cold water and drain well.
Knead the dough on a floured surface and roll out thinly. Line the buttered ramekins with the dough and trim overhanging dough as necessary. Prick the pastry with a fork several times.
Whisk the cream with the eggs and cheese, season with nutmeg, salt, and pepper and stir in the chives.
Arrange the vegetables in the molds and top with the egg mixture. Bake in a preheated oven (200°C) (approximately 375°F) for about 30 minutes.
Serve warm, garnished with chervil leaves.
