Vegetarian Broccoli and Cauliflower Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,422 cal. | (115 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 181 g | (156 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 441.2 μg | (735 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 56.9 μg | (126 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 318 mg | (335 %) | ||
| Potassium | 1,930 mg | (48 %) | ||
| Calcium | 982 mg | (98 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 103.1 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 1,073 mg | |||
| Complete sugar | 21 g |
Ingredients
- 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
Preparation steps
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).
For the filling, rinse the broccoli and cauliflower, blanch in boiling salt water for 4-5 minutes, rinse in cold water and drain.
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.
