Rustic Vegetable Quiche

Name: Rustic Vegetable Quiche
Total time: 1 h 55 min
Yield: 6
Ingredients: 0.667 cup plain flour; salt; cold water (to mix); 2.5 Tbsps butter; 1 onion (peeled and finely sliced); 2 Zucchini (finely sliced); 1 Eggplant (cut i half lengthways and finely sliced); 1 red pepper (seeded and finely chopped); 2 eggs; 1 egg yolk; 1.125 cups double cream; 1 Tbsp Parmesan (grated); salt; peppers

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Health Score:

76 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr 55 min.

Preparation

Calories:

294

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	294 cal.	(14 %)
Protein	9 g	(9 %)
Fat	18 g	(16 %)
Carbohydrates	23 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	2.8 g	(9 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	1.2 μg	(6 %)
Vitamin E	1.4 mg	(12 %)
Vitamin K	11.9 μg	(20 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	2.8 mg	(23 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	51 μg	(17 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	10.3 μg	(23 %)
Vitamin B₁₂	0.6 μg	(20 %)
Vitamin C	18 mg	(19 %)
Potassium	371 mg	(9 %)
Calcium	180 mg	(18 %)
Magnesium	35 mg	(12 %)
Iron	2.1 mg	(14 %)
Iodine	7 μg	(4 %)
Zinc	1.1 mg	(14 %)
Saturated fatty acids	10.1 g
Uric acid	43 mg
Cholesterol	164 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the quiche pastry: ⅔ cup plain flour; salt; cold water (to mix)

For the filling: 2 ½ Tbsps butter; 1 onion (peeled and finely sliced); 2 Zucchini (finely sliced); 1 Eggplant (cut i half lengthways and finely sliced); 1 red pepper (seeded and finely chopped); 2 eggs; 1 egg yolk; 1 ⅛ cups double cream; 1 Tbsp Parmesan (grated); salt; peppers

How healthy are the main ingredients?

Parmesan salt onion Zucchini Eggplant egg

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Preparation steps

Rub the butter into the flour with the salt until you have coarse breadcrumbs.

Add water a little at a time using a round-bladed knife to mix until the mixture just comes together.

Form into a ball, cover with cling wrap and refrigerate for 20-30 minutes.

Preheat the oven to 350°F with a baking sheet in the oven to heat up. Heat the butter in a pan and cook the onion until lightly gold and soft.

Add the zucchini, eggplant, and pepper and cook until tender – about 10-15 minutes. Set aside to cool.

Roll out the pastry and press it gently into a lightly greased flan pan. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold.

Transfer the cooked vegetables on top of the pastry. Whisk the eggs thoroughly, then whisk in the cream, Parmesan, and a little seasoning.

Pour over the vegetables and bake for 35-40 minutes until the center is set and the filling golden and puffy.