Zucchini Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 tsp salt
- 100 grams cold butter
- 3 Tbsps Iced water
Preparation steps
For the dough, mix flour and salt. Cut cold butter into pieces. Add butter to the flour and chop with a knife until the flour and butter are mixed. Add iced water and knead everything quickly into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
In the meantime, for the filling, dice bacon into cubes and cook until crispy.
Rinse zucchini, trim and slice. Rinse tomatoes and cut into slices. Rinse thyme, shake dry and pluck the leaves from the stems.
Coarsely grate the cheese. Beat the eggs with milk and season with salt and pepper. Knead the dough briefly and roll out on a lightly floured surface slightly larger than the baking pans (either 4 small tart tins about 20 cm/approximately 8 inches in diameter or 1 large tin about 26 cm/10 inches in diameter). Line the pans with the dough and crimp borders. Dock dough with a fork several times.
Distribute zucchini and tomato slices on dough. Sprinkle with thyme leaves. Sprinkle the cheese on top and pour in egg-milk mixture. Sprinkle with remaining thyme leaves. Place in the oven at 200°C (convection 180°C/gas mark 3) (approximately 400°F/convection 350°F) for about 30 minutes.
