Zucchini-Goat Cheese Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,542 cal. | (121 %) | ||
| Protein | 151 g | (154 %) | ||
| Fat | 204 g | (176 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 176.9 μg | (295 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 61.2 μg | (136 %) | ||
| Vitamin B₁₂ | 12.4 μg | (413 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 2,216 mg | (55 %) | ||
| Calcium | 3,701 mg | (370 %) | ||
| Magnesium | 301 mg | (100 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 26 mg | (325 %) | ||
| Saturated fatty acids | 125.1 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 946 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the topping
- 2 Zucchini
- 200 grams Cherry tomatoes
- 1 handful Arugula
- 200 milliliters Whipped cream
- 400 grams Goat cheese
- 75 grams grated Goat cheese
- 2 eggs
- salt
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
For the crust: Mix together all dough ingredients quickly, knead, form into a ball and wrap in plastic wrap. Refrigerate about 1 hour.
For the topping: Rinse the zucchini, cut off ends and cut the zucchini into thin slices. Rinse the tomatoes, drain and cut in half. Mix the cream with the goat cheese, grated goat cheese and eggs. Stir and season with salt, pepper and lemon juice.
Preheat the oven to 180°C (approximately 350°F) convection.
Roll out the dough on a floured surface slightly larger than the quiche dish. Line the quiche dish with the dough and press into the sides of the dish. Arrange the zucchini and tomatoes on the crust and pour over the topping mixture.
Bake in the oven until golden brown, about 50 minutes. Remove from the oven and serve warm or cooled.
