Quiche with Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,967 cal. | (141 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 190 g | (164 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.2 g | (74 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 21.3 mg | (178 %) | ||
| Vitamin K | 536.9 μg | (895 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 418 μg | (139 %) | ||
| Pantothenic acid | 11.1 mg | (185 %) | ||
| Biotin | 69.4 μg | (154 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 403 mg | (424 %) | ||
| Potassium | 2,484 mg | (62 %) | ||
| Calcium | 1,554 mg | (155 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 82 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 1,064 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the quiche
- 125 grams Quark
- 5 Tbsps Corn oil
- 1 pinch salt
- 1 egg
- 250 grams Pastry flour
- ½ tsp Baking powder
- 250 grams Broccoli
- 250 grams Cauliflower
- 1 scallion
- 250 grams Whipped cream
- 1 egg yolk
- 1 egg
- 100 grams grated Gruyere
- salt
- freshly ground pepper
Preparation steps
Mix quark, oil, salt and egg until smooth. Stir in flour and baking powder and knead with the dough hook of a hand mixer until smooth. Allow to rest in refrigerator for about 30 minutes.
Grease baking pan and dust with flour. Roll out dough, place in pan, form an edge and prick bottom with a fork several times.
Rinse broccoli and cauliflower and divide into florets. Finely chop scallion. Place broccoli and cauliflower in boiling salted water for 4 minutes. Remove from water and place into a bowl of ice cold water. Drain well and mix cauliflower, broccoli, and scallions in a bowl.
Mix egg, egg yolk, cream, cheese, salt and pepper thoroughly with a whisk and mix in vegetables. Spread mixture over dough and bake in the oven at 180°C (approximately 350°F) for about 45 minutes until golden brown. Remove from oven and serve.
