Mini Vegetable Quiches
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
622
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ cube fresh Yeast (20 grams or 0.7 ounces)
- ½ tsp sugar
- 350 grams Pastry flour
- 1 pinch salt
- 60 grams butter
- 3 egg yolks
- 250 grams Quark
- 20 grams cornstarch
- 2 Tomatoes
- 1 Zucchini
- 4 button Mushroom
- 40 grams green Olives (pitted)
- salt
- freshly ground peppers
- 2 tsps chopped thyme
- 4 small Tartlet pans (about 12 cm or 4 3/4 inches)
Preparation steps
1.
Dissolve yeast and sugar in 150 ml (approximately 5 ounces) of lukewarm water. Combine flour and salt in a bowl, add yeast water, butter and 1 egg yolk. Knead until smooth. Cover and let rise in a warm place for 45 minutes.
2.
Combine quark, remaining egg yolks and cornstarch. Season with salt, pepper and thyme.
3.
Rinse tomatoes and zucchini, pat dry and slice. Rinse mushrooms and slice, then slice olives.
4.
Divide dough into 4 portions and roll out each on a floured surface. Press into greased ramekins and fill with vegetables and quark mixture. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
Remove and serve warm or chilled.
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