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Vegetable quiche with tomatoes and cauliflower
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
2105
calories
Calories
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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
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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.
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