Vegetable Quiche
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
3031
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,031 cal. | (144 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 254 g | (219 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 4.7 mg | (588 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 912.5 μg | (1,521 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 736 μg | (245 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 67.7 μg | (150 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 3,176 mg | (79 %) | ||
| Calcium | 1,842 mg | (184 %) | ||
| Magnesium | 291 mg | (97 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 154.8 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 1,071 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams frozen Puff pastry dough
- 1 stalk Leeks
- 200 grams Cherry tomatoes
- 200 grams Spinach
- 1 garlic clove
- 1 shallot
- 1 Tbsp butter
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 eggs
- 100 grams grated Mountain cheese (such as Gruyere)
- salt
- freshly ground pepper
- freshly grated Nutmeg
- butter (for greasing)
Preparation steps
1.
Grease quiche dish with butter. Thaw puff pastry and roll out to fit quiche dish. Place pastry in quiche dish and line rim of pastry with cherry tomatoes.
2.
Rinse and trim leek and cut into rings.
3.
Rinse and halve cherry tomatoes.
4.
Rinse and trim spinach and blanch in boiling salted water. Squeeze spinach and chop coarsely.
5.
Peel and chop garlic and shallot.
6.
Sauté leek, shallot and garlic in butter, cool slightly and spread into crust with spinach.
7.
Mix cream, creme fraiche, eggs and cheese, season with salt, pepper and nutmeg and pour into crust. Arrange cherry tomato halves over quiche as desired. Bake quiche in oven preheated to 200°C (approximately 400°F) until golden brown, about 30 minutes. Cut quiche into pieces to serve.
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