Zucchini and Ricotta Quiche

4.5
Average: 4.5 (2 votes)
(2 votes)
Zucchini and Ricotta Quiche
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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)
Calorie2,999 cal.(143 %)
Protein82 g(84 %)
Fat242 g(209 %)
Carbohydrates126 g(84 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A2.7 mg(338 %)
Vitamin D9 μg(45 %)
Vitamin E11 mg(92 %)
Vitamin K78.9 μg(132 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂2.4 mg(218 %)
Niacin26 mg(217 %)
Vitamin B₆1.1 mg(79 %)
Folate246 μg(82 %)
Pantothenic acid4.1 mg(68 %)
Biotin61.2 μg(136 %)
Vitamin B₁₂6.5 μg(217 %)
Vitamin C91 mg(96 %)
Potassium2,211 mg(55 %)
Calcium1,322 mg(132 %)
Magnesium219 mg(73 %)
Iron10.5 mg(70 %)
Iodine122 μg(61 %)
Zinc5.3 mg(66 %)
Saturated fatty acids147.2 g
Uric acid174 mg
Cholesterol1,346 mg
Complete sugar40 g

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
How healthy are the main ingredients?
Ricotta cheeseWhipped creamthymeZucchinieggsalt

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. 

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