Vegetable Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,437 cal. | (164 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 243 g | (209 %) | ||
| Carbohydrates | 221 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.1 g | (60 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 159 μg | (265 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 374 μg | (125 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 68.4 μg | (152 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 2,847 mg | (71 %) | ||
| Calcium | 1,619 mg | (162 %) | ||
| Magnesium | 231 mg | (77 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 141.5 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 1,216 mg | |||
| Complete sugar | 33 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
