Vegetable Quiche with Tomatoes and Cauliflower
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
2105
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,105 cal. | (100 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 158 g | (136 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19 g | (63 %) |
more nutritional values
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 491.8 μg | (820 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 393 μg | (131 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 67.2 μg | (149 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 377 mg | (397 %) | ||
| Potassium | 2,692 mg | (67 %) | ||
| Calcium | 574 mg | (57 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 93.8 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 1,064 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Puff pastry dough (or frozen puff pastry sheets)
- 1 carrot
- 200 grams Cauliflower
- 200 grams Broccoli
- salt
- 75 grams ham
- 100 grams Cherry tomatoes
- 3 eggs
- 250 grams Sour cream
- 1 Tbsp freshly chopped parsley
- freshly ground black peppers
- Nutmeg
- butter (for brushing the pan)
Preparation steps
1.
Defrost the pastry sheets.
2.
Preheat the oven to 200°C (approximately 400°F).
3.
Stack the pastry sheets on top of each other, roll out, and transfer to a buttered springform pan.
Peel the carrot peel and dice fine. Blanch the cauliflower, broccoli, and carrots separately in boiling salted water for 2 to 3 minutes. Drain, rinse with cold water, and drain until dry. Cut the ham into small cubes. Rinse and halve the tomatoes.
Beat the eggs with the sour cream and parsley smooth and season to taste with salt, pepper. and nutmeg. Layer the vegetables, ham, and the tomatoes on the dough. Pour the egg mixture over the top.
Bake in preheated oven until golden brown, about 30 minutes.
To serve, let cool slightly. then unmold and cut into wedges.
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