Zucchini and Ricotta Quiche
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
2999
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,999 cal. | (143 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 242 g | (209 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 78.9 μg | (132 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 61.2 μg | (136 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 2,211 mg | (55 %) | ||
| Calcium | 1,322 mg | (132 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 147.2 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 1,346 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams Puff pastry dough
- 2 Zucchini
- 400 grams Ricotta cheese
- 3 eggs
- 1 Tbsp thyme
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Roll out the puff pastry and press into the quiche form, trimming off the excess. Rinse the zucchini and cut into slices about 3-4 mm (approximately 1/8 inch) thick. Evenly layer about half of the zucchini slices around the bottom of the pan. Spread half of the ricotta over the zucchini slices. Beat the eggs with the thyme, heavy cream, salt and pepper and pour half over the ricotta. Layer the remaining zucchini slices into the pan, top with the remaining ricotta and pour in the remaining egg mixture. Bake for 40 minutes, until golden brown. Remove from the oven, allow to cool slightly, slice and serve.
