Quiche with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 900 cal. | (43 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 29.7 mg | (248 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,306 mg | (33 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 205 mg | (68 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 100 grams Quark
- 150 grams Pastry flour
- 1 tsp cream of tartar
- 150 milliliters milk (1.5% fat)
- 4 Tbsps vegetable oil
- salt
- For the filling
- 400 grams Swiss chard
- 1 small onion
- 60 grams Mozzarella
- freshly ground pepper
- freshly grated Nutmeg
- 100 grams small Tomatoes
- 2 eggs
- Pastry flour (to roll out)
- vegetable oil (for springform pan)
Preparation steps
For the dough: Drain quark in a sieve. Preheat oven to 200°C (fan oven 180°C) (approximately 350°F). Grease a springform pan of 26 cm (approximately 10 inch) diameter with a little oil. Combine wheat flour, quark, baking powder, 3 tablespoons milk, 3 tablespoons oil and ½ teaspoon salt and quickly knead to a smooth dough. Roll out dough on lightly floured surface slightly larger than the springform pan. Line pan with the dough and prick floor several times with a fork. Place in the oven to prebake for 10 minutes.
For the filling: Rinse and trim swiss chard. Cut stems into small cubes, coarsely chop the leaves. Peel onion and chop finely. Pour remaining oil in a saucepan and fry onions over medium heat until translucent. Add chard stalks and saute for 4-5 minutes. Add leaves and cook for only 3 minutes. Drain mozzarella, cut into ½ cm (approximately 3/16 inch) cubes and mix into swiss chard. Season with salt, pepper and a little nutmeg.
Rinse tomatoes, remove stems and cut into slices. Mix eggs and remaining milk together, add salt and pepper. Spread swiss chard mixture on the crust, pour egg milk over. Top quiche with tomato slices and bake in the oven for about 30 minutes. Remove and serve while warm.
