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 dough
- 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 Gruyere (freshly grated)
- 200 grams Whipped cream
- 4 eggs
- Nutmeg
- salt
- freshly ground peppers
- 2 Tbsps scallions
- For the garnish
- Chervil
- 10 Tartlet pans (10 cm or 4 inches)
Preparation steps
For the dough: Combine flour and salt on the work surface, create a well in the center and add pieces of cold butter, egg and milk. Combine with a pastry cutter, then knead by hand to form a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
For the filling: Rinse zucchini, celery and scallions. Peel carrots, rinse and cut all vegetables into small pieces. Blach vegetables in boiling salted water for about 3 minutes. Shock in ice water and drain.
Knead dough on a floured surface and thinly roll out on a floured surface. Press into buttered ramekins and prick with a fork.
Beat together cream, eggs and cheese. Season with nutmeg, salt and pepper and stir in chives.
Place vegetables into ramekins and cover with egg-cream. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
Remove and serve garnished with chervil leaves and chives.
