Vegetable Quiche
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
677
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 40.77 g | (35 %) | ||
| Carbohydrates | 55.27 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.72 g | (12 %) |
more nutritional values
| Vitamin A | 436.94 mg | (54,618 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.22 mg | (19 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 5.15 mg | (43 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 57.91 μg | (19 %) | ||
| Pantothenic acid | 0.88 mg | (15 %) | ||
| Biotin | 6.01 μg | (13 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 113.21 mg | (119 %) | ||
| Potassium | 749.37 mg | (19 %) | ||
| Calcium | 444.03 mg | (44 %) | ||
| Magnesium | 37.22 mg | (12 %) | ||
| Iron | 2.85 mg | (19 %) | ||
| Iodine | 18.14 μg | (9 %) | ||
| Zinc | 1.15 mg | (14 %) | ||
| Saturated fatty acids | 18.02 g | |||
| Cholesterol | 127.14 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Dough
- For the dough
- 200 grams Pastry flour
- 150 grams Quark
- 1 egg
- salt
- 3 Tbsps olive oil
- For the filling
- 500 grams Tomatoes (skinned, seeded and coarsely chopped)
- 2 red Bell pepper (rinsed, trimmed, halved, seeded and cut into narrow strips)
- 2 green Bell pepper (rinsed, trimmed, halved, seeded and into narrow strips)
- 1 Tbsp olive oil
- 1 tsp finely chopped thyme
- 1 tsp sharp paprika
- 150 grams Roquefort cheese
- 250 grams Sour cream
Preparation steps
1.
For the dough, mix the quark, oil, egg, salt and flour. Knead into a smooth dough, shape into a ball, wrap in plastic and chill for about 30 minutes.
2.
For the filling, saute the pepper strips in oil for about 5 minutes. Season with pressed garlic, salt, pepper, thyme and paprika. Stir in the diced tomatoes and saute for another 5 minutes.
3.
Grease the pan, roll the dough out on a floured surface and press into bottom of the pan, forming a 3cm edge.
4.
Pour the vegetables onto the dough.
5.
Crumble the roquefort and mix with the sour cream. Pour the cream onto the vegetables.
6.
Bake for about 40 minutes at 200°C (approximately 400°F). Remove from the oven and serve immediately.
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