Rustic Vegetable Quiche
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 55 min.
Preparation
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
6
Preparation steps
1.
Rub the butter into the flour with the salt until you have coarse breadcrumbs.
2.
Add water a little at a time using a round-bladed knife to mix until the mixture just comes together.
3.
Form into a ball, cover with cling wrap and refrigerate for 20-30 minutes.
4.
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.
5.
Add the zucchini, eggplant, and pepper and cook until tender – about 10-15 minutes. Set aside to cool.
6.
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.
7.
Transfer the cooked vegetables on top of the pastry. Whisk the eggs thoroughly, then whisk in the cream, Parmesan, and a little seasoning.
8.
Pour over the vegetables and bake for 35-40 minutes until the center is set and the filling golden and puffy.
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