Vegetable Quiche with Mushrooms, Zucchini and Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,220 cal. | (153 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 268 g | (231 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 14.5 μg | (73 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 118.9 μg | (198 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 10.9 mg | (182 %) | ||
| Biotin | 109.8 μg | (244 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 3,010 mg | (75 %) | ||
| Calcium | 1,062 mg | (106 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 135 μg | (68 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 148.1 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 1,257 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 1 Zucchini
- 150 grams Cherry tomatoes
- 3 sprigs rosemary
- 3 eggs
- 150 grams Crème fraiche
- 200 milliliters Whipped cream
- 4 Tbsps freshly grated Gruyere
- salt
- freshly ground peppers
- freshly rated Nutmeg
- 300 grams fresh button Mushroom
- 1 shallot
- 1 garlic clove
- olive oil
- 1 tsp thyme
- Pastry flour (for the work surface)
Preparation steps
Thaw puff pastry.
Rinse and trim zucchini and cut into thin slices. Rinse tomatoes and pat dry. Rinse the rosemary and shake dry.
Mix eggs, creme fraiche, heavy cream, and cheese. Season with salt, pepper and nutmeg. Clean mushrooms and chop small. Peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add mushrooms and fry until all mushroom liquid has evaporated. Stir in the thyme. Add salt and pepper to taste. Remove from heat and let cool.
Brown zucchini slices on a lightly oiled grill pan until golden. Remove and drain on paper towels.
Preheat oven to 180°C(approximately 350°F).
Roll out puff pastry on a floured surface and line a buttered springform pan with it. Create a small rim. Distribute the mushrooms over the bottom and cover with the egg-cream. Top with zucchini slices, cherry tomatoes, and sprigs of rosemary. Bake in preheated oven for about 40 minutes.
Remove, let cool to lukewarm and serve.
