Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,811 cal. | (134 %) | ||
| Protein | 132 g | (135 %) | ||
| Fat | 181 g | (156 %) | ||
| Carbohydrates | 164 g | (109 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 46.1 g | (154 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 12.4 μg | (62 %) | ||
| Vitamin E | 27.4 mg | (228 %) | ||
| Vitamin K | 1,235.5 μg | (2,059 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 3.6 mg | (327 %) | ||
| Niacin | 48.3 mg | (403 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 803 μg | (268 %) | ||
| Pantothenic acid | 18.7 mg | (312 %) | ||
| Biotin | 135.1 μg | (300 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 698 mg | (735 %) | ||
| Potassium | 4,430 mg | (111 %) | ||
| Calcium | 2,206 mg | (221 %) | ||
| Magnesium | 532 mg | (177 %) | ||
| Iron | 22.4 mg | (149 %) | ||
| Iodine | 195 μg | (98 %) | ||
| Zinc | 22.3 mg | (279 %) | ||
| Saturated fatty acids | 87.4 g | |||
| Uric acid | 752 mg | |||
| Cholesterol | 1,839 mg | |||
| Complete sugar | 45 g |
Ingredients
- For the crust
- 200 grams Whole wheat flour
- salt
- 2 eggs
- 1 Tbsp vegetable oil
- 2 egg yolks
Preparation steps
For the crust, mix the flour with salt, eggs, oil and egg yolk and process into a smooth dough. Wrap dough in parchment paper and let rest for 30 minutes at room temperature.
For the filling, rinse broccoli and divide into florets. Blanch 3 minutes in plenty of salted water, rinse in cold water and drain. Rinse tomatoes and cut into slices. Rinse the parsley, shake dry and chop finely.
Roll out dough on a floured surface very thinly and place in a quiche dish (26 cm diameter) (approximately 10-inch diameter). Form dough into an edge up the sides. Prick with a fork several times. Distribute tomato slices and broccoli florets on the dough. Whisk cream with eggs, 2/3 of the cheese and the parsley. Season with salt and pepper. Pour over the vegetables and sprinkle remaining cheese on top. Bake in preheated oven at 200°C (approximately 400°F) about 40 minutes.
