Red Bell Pepper and Zucchini Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,877 cal. | (185 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 287 g | (247 %) | ||
| Carbohydrates | 228 g | (152 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.3 g | (74 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 26.7 mg | (223 %) | ||
| Vitamin K | 141.7 μg | (236 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 28.6 mg | (238 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 499 μg | (166 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 92.9 μg | (206 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 571 mg | (601 %) | ||
| Potassium | 2,956 mg | (74 %) | ||
| Calcium | 1,456 mg | (146 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 14.5 mg | (97 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 154.6 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 1,583 mg | |||
| Complete sugar | 40 g |
Ingredients
- For crust
- 125 grams cold butter
- 250 grams Pastry flour
- ½ tsp salt
- 1 egg yolk
- For filling
- 500 grams Zucchini
- 2 onions
- 2 Red Bell pepper
- 3 garlic cloves
- 1 Tbsp fresh Basil
- 1 Tbsp fresh oregano
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 200 milliliters Whipped cream
- 3 Tbsps Crème fraiche
- 3 eggs
- freshly grated Nutmeg
- 100 grams freshly grated Gruyere
- butter (for the baking dish)
Preparation steps
For the crust, combine the flour and salt and make a well in the center. Cut the cold butter into small pieces place in the well. Place the egg in the well. Combine all the ingredients using two knives or a pastry cutter until the mixture resembles coarse meal. Shape the dough into a disc using your hands. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, rinse, trim and cut the summer squash into thin slices. Peel and dice the onions. Rinse the bell peppers, halve, remove seeds and ribs and dice. Peel the garlic and finely chop.
Rinse the basil and oregano, pat dry, pluck the leaves and finely chop.
Heat the olive oil in a saucepan and saute the onions until translucent. Add the bell peppers and garlic and cook until fragrant. Add the summer squash and cook until tender. Stir in the herbs. Season with salt and pepper. Simmer for 5 minutes over low heat. Remove from heat.
Preheat the oven to 180°C (approximately 350°F). Butter a quiche dish. Roll out the dough on a floured surface and line the baking dish with it. Trim the crust.
Whisk the cream, eggs, cream fraiche and cheese. Season with salt, pepper and nutmeg.
Fill the baking dish with vegetables. Pour the egg mixture over the vegetables. Bake until golden brown, about 45 minutes. Remove from the oven and let cool slightly. Serve sliced and garnished with basil if desired.
