Vegetable Quiche

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Vegetable Quiche
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
3437
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie3,437 cal.(164 %)
Protein94 g(96 %)
Fat243 g(209 %)
Carbohydrates221 g(147 %)
Sugar added0 g(0 %)
Roughage18.1 g(60 %)
Vitamin A2.9 mg(363 %)
Vitamin D7.8 μg(39 %)
Vitamin E14.6 mg(122 %)
Vitamin K159 μg(265 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂1.7 mg(155 %)
Niacin26.7 mg(223 %)
Vitamin B₆1.2 mg(86 %)
Folate374 μg(125 %)
Pantothenic acid6.2 mg(103 %)
Biotin68.4 μg(152 %)
Vitamin B₁₂5.3 μg(177 %)
Vitamin C124 mg(131 %)
Potassium2,847 mg(71 %)
Calcium1,619 mg(162 %)
Magnesium231 mg(77 %)
Iron10.2 mg(68 %)
Iodine147 μg(74 %)
Zinc11.6 mg(145 %)
Saturated fatty acids141.5 g
Uric acid282 mg
Cholesterol1,216 mg
Complete sugar33 g

Ingredients

for
1
For the dough
250 grams Pastry flour
1 pinch salt
125 grams butter
1 egg
For the filling
2 onions
1 garlic clove
2 Tomatoes
1 Zucchini
1 small Eggplant
2 Tbsps olive oil
black peppers
ground paprika (sweet)
2 Tbsps finely chopped parsley
100 grams grated Parmesan
2 eggs
150 grams Crème fraiche
50 milliliters Whipped cream
1 tsp dried oregano
For preparation
butter (for the pan)
chopped parsley (to sprinkle)
How healthy are the main ingredients?
ParmesanWhipped creamolive oilparsleyoreganosalt

Preparation steps

1.

For the dough, mix the flour and salt on a work surface. Form a well in the center. Cut the cold butter into small pieces and distribute around the flour. Pour the egg and approximately 3 tablespoons of lukewarm water into the well. Chop the ingredients with a large knife.

2.

Quickly knead the ingredients into a smooth dough, form into a ball, wrap in plastic and chill for about 30 minutes. Preheat the oven to 180°C (approximately 350°F).

For the filling, peel and finely chop the onions and garlic. Briefly blanch the tomatoes, rinse, peel, halve, remove the cores and roughly chop.

3.

Rinse the zucchini and eggplant and cut into slices. Heat the oil and saute the onion and garlic until translucent. Add the eggplant and zucchini, saute briefly, remove from the heat and let cool. Mix in the tomatoes. Mix the parsley, grated cheese, eggs, sour cream and heavy cream. Season with salt, pepper and paprika.

4.

Roll the dough between two sheets of baking paper. Grease the baking dish with butter and line with the dough, forming a 3 cm high edge. Pierce the dough several times with a fork. Spread the vegetable mixture on top, sprinkle with oregano and pour in the egg mixture. Bake for 35-40 minutes. Serve sprinkled with parsley.