Vegetarian Broccoli and Cauliflower Quiche

4.666665
Average: 4.7 (3 votes)
(3 votes)
Vegetarian Broccoli and Cauliflower Quiche
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
2422
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,422 cal.(115 %)
Protein72 g(73 %)
Fat181 g(156 %)
Carbohydrates129 g(86 %)
Sugar added0 g(0 %)
Roughage17.1 g(57 %)
Vitamin A2.3 mg(288 %)
Vitamin D8.3 μg(42 %)
Vitamin E11.1 mg(93 %)
Vitamin K441.2 μg(735 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.8 mg(164 %)
Niacin20.5 mg(171 %)
Vitamin B₆1.3 mg(93 %)
Folate338 μg(113 %)
Pantothenic acid8.6 mg(143 %)
Biotin56.9 μg(126 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C318 mg(335 %)
Potassium1,930 mg(48 %)
Calcium982 mg(98 %)
Magnesium170 mg(57 %)
Iron7.1 mg(47 %)
Iodine90 μg(45 %)
Zinc8.4 mg(105 %)
Saturated fatty acids103.1 g
Uric acid343 mg
Cholesterol1,073 mg
Complete sugar21 g

Ingredients

for
2
For the dough
300 grams Pastry flour
1 pinch salt
180 grams butter
1 egg
For the filling
400 grams Broccoli
400 grams Cauliflower
400 milliliters Whipped cream
5 eggs
125 grams grated Gruyere
freshly ground peppers
1 pinch freshly ground Nutmeg
2 Tbsps slivered almonds
How healthy are the main ingredients?
BroccoliCauliflowerCauliflowerWhipped creamsaltegg

Preparation steps

1.

For the dough, mix the flour and salt on a work surface. Form a well in the center. Cut the cold butter into small pieces and distribute around the flour. Pour the egg and 2-3 tablespoons of lukewarm water in the well. Chop the ingredients with a large knife and quickly knead into a smooth dough. Form the dough into a ball and wrap in plastic. Chill for at least 30 minutes.

Preheat the oven to 200°C (approximately 400°F).

2.

For the filling, rinse the broccoli and cauliflower, blanch in boiling salt water for 4-5 minutes, rinse in cold water and drain.

3.

Whisk the cream and eggs. Stir in the grated cheese and season with salt, pepper and nutmeg. Roll the dough out onto a lightly floured surface and line the buttered springform pans, forming an edge. Divide the broccoli and cauliflower between the pans and pour in the egg cream. Bake for 35-40 minutes. 10 minutes before the end of cooking, sprinkle with almonds. Remove from the oven and serve immediately.