Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,144 cal. | (54 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 75.5 μg | (126 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 49.2 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 418 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 200 grams butter
- 1 egg
- 1 pinch salt
- butter (for the pan)
- Pastry flour (for dusting)
- For the filling
- 2 red Bell pepper
- 1 stalk Leeks
- 1 Zucchini
- 200 grams Peas
- 3 sprigs rosemary
- 1 garlic clove
- 3 eggs
- 200 milliliters Whipped cream
- 100 grams grated Cheese (such as Bergkäse)
- 100 grams Crème fraiche
Preparation steps
For the dough, quickly knead the butter, egg, flour and salt into a smooth dough. Wrap in plastic and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease four ovenproof ramekins with butter.
Knead the dough on a floured surface and divide into four portions. Roll out each portion until slightly larger than the ramekins. Line the ramekins with the dough, forming an edge.
For the filling, rinse the peppers, halve and chop. Rinse and cut the leek into rings. Rinse the zucchini and cut into pieces. Mix the prepared vegetables with the peas and spread in the ramekins.
Pluck the rosemary and finely chop about half. Peel and finely grate the garlic. Stir the garlic, chopped rosemary, eggs, cream, cheese and creme fraiche. Season with salt, pepper and nutmeg. Spread over the vegetables. Sprinkle with the remaining rosemary.
Bake for about 40 minutes, until golden brown. Cover with aluminum foil to prevent excess browning. Serve immediately.
