Zucchini and Leek Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,042 cal. | (145 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 213 g | (184 %) | ||
| Carbohydrates | 163 g | (109 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.2 g | (71 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 315.6 μg | (526 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 776 μg | (259 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 71.3 μg | (158 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 215 mg | (226 %) | ||
| Potassium | 3,739 mg | (93 %) | ||
| Calcium | 2,516 mg | (252 %) | ||
| Magnesium | 318 mg | (106 %) | ||
| Iron | 15.1 mg | (101 %) | ||
| Iodine | 227 μg | (114 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 125 g | |||
| Uric acid | 569 mg | |||
| Cholesterol | 1,239 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 75 grams butter
- 1 egg
- ½ tsp salt
- For topping
- 2 Zucchini
- 2 stalks Leeks
- 1 Tbsp olive oil (and oil for the pan)
- 1 handful Basil
- 2 eggs
- 150 milliliters Whipped cream
- 400 grams Ricotta cheese
- 80 grams freshly grated Parmesan
- salt
- peppers
Preparation steps
For the dough, mix the flour, cold butter pieces, egg and salt quickly into a pastry. Knead into a ball and let rest for about 30 minutes in plastic wrap in the refrigerator.
Trim, rinse and slice the zucchini. Trim the leeks, rinse and cut into rings. Sauté both 2-3 minutes in hot oil and remove from the heat. Rinse the basil, shake dry, pluck off the leaves and chop coarsely.
Mix the eggs with the cream, well-drained ricotta and Parmesan. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough and line an oiled pan. The edge may go up the sides a little.
Mix the vegetables with basil into the ricotta cream and fill in the pan. Smooth and bake in the preheated oven until golden brown, about 40 minutes.
Cut into pieces while still hot or lukewarm and serve.
