Veggie Quiche
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ¼ cups all-purpose flour
- ⅔ cup butter (softened)
- 1 egg
- 1 egg yolk
- 0.333 cup water
- 1 Tbsp olive oil
- ¼ tsp salt
- 2 cups Green beans (washed and ends trimmed)
- 1 tsp salt
- 1.333 cups Ricotta cheese
- 3 eggs
- 0.333 cup Parmesan (grated)
- 1 tsp peppers
- ¼ tsp Nutmeg
Preparation steps
1.
Preheat oven to 400F and grease and line a 7x 7 1/4 inch quiche dish with parchment paper with ends hanging over the dish for easy removal once baked.
2.
Combine the flour, butter, egg and egg yolk, 100 ml water, oil and a little salt and work to a smooth dough. Form into a ball, wrap in foil or plastic wrap and chill for about 30 minutes.
3.
Cook the beans in boiling salted, water for about 2 minutes, then drain, refresh in cold water and drain thoroughly.
4.
For the filling, mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.
5.
Roll out the pastry to fit the dish. Gently line the quiche dish with the pastry, pushing the ends up the sides to create a crust. Arrange the green beans attractively in the lined dish, then spread the ricotta mixture on top.
6.
Bake in the oven for 15 minutes, let cool then serve.
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