Vegetable Quiche with Goat Cheese and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,189 cal. | (199 %) | ||
| Protein | 148 g | (151 %) | ||
| Fat | 302 g | (260 %) | ||
| Carbohydrates | 220 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25 g | (83 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 19.9 mg | (166 %) | ||
| Vitamin K | 297 μg | (495 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 40.4 mg | (337 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 678 μg | (226 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 83.2 μg | (185 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 3,704 mg | (93 %) | ||
| Calcium | 3,189 mg | (319 %) | ||
| Magnesium | 358 mg | (119 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 163 μg | (82 %) | ||
| Zinc | 21.7 mg | (271 %) | ||
| Saturated fatty acids | 170.1 g | |||
| Uric acid | 501 mg | |||
| Cholesterol | 1,320 mg | |||
| Complete sugar | 39 g |
Ingredients
- For the pastry
- 125 grams cold butter
- 250 grams Pastry flour
- 1 pinch salt
- 4 Tbsps water
- For the filling
- 1 stalk Leeks (small)
- 1 small Zucchini
- 1 handful Arugula
- 50 grams Grana Padano cheese (freshly grated)
- 2 Tbsps olive oil
- 3 Tomatoes
- 1 small Eggplant
- 4 Tbsps Olives (mixed, pitted)
- 200 grams Whipped cream
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- For the topping
- 1 egg
- 200 grams Goat cheese
- 3 Tbsps Grana Padano cheese (freshly grated)
Preparation steps
For the pastry: cut butter into small pieces and combine with flour, salt and water. Quickly knead into pastry and flatten lightly. Wrap in aluminum foil and refrigerate for 30 minutes. For the filling: rinse and dry leek, cut into strips. Rinse zucchini and eggplant, cut into cubes. Coarsely chop olives. Heat oil in a pan gently and saute leek, zucchini and eggplant for a few minutes, season with salt and pepper. Saute for 10-12 minutes or until almost all liquid has evaporated on low heat, stirring often. Stir often nd sand cook open on a low heat about 10-12 minutes. Rinse, dry and dice tomatoes. Whisk cream with egg and season with salt, pepper and nutmeg. Roll out pastry on a floured surface and line tart pan with it, making about 4 cm (approximately 1 1/2 inch) edge all around. Spread cooled vegetables on pastry and pour cream mixture on top. Sprinkle with tomatoes, olives and grated Grana cheese. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Rinse and spin dry arugula, chop finely (set some leaves aside). Mix goat cheese with an egg. Remove quiche from the oven and sprinkle with chopped arugula. Spread cheese mixture on top and sprinkle with Grana cheese. Return pan to the oven and bake for another 15-20 minutes. Garnish with arugula and serve warm.
