Zucchini Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 20.33 g | (21 %) | ||
| Fat | 45.54 g | (39 %) | ||
| Carbohydrates | 47.23 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.55 g | (5 %) |
| Vitamin A | 437.55 mg | (54,694 %) | ||
| Vitamin D | 0.52 μg | (3 %) | ||
| Vitamin E | 2.12 mg | (18 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 2.55 mg | (21 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 52.21 μg | (17 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 0.18 μg | (0 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 31.4 mg | (33 %) | ||
| Potassium | 673.99 mg | (17 %) | ||
| Calcium | 423.13 mg | (42 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.46 mg | (16 %) | ||
| Iodine | 15.23 μg | (8 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 27.79 g | |||
| Cholesterol | 167.39 mg |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 120 grams butter
- 120 grams Quark
- 1 Tbsp White vinegar
- 1 pinch salt
- 350 grams yellow Zucchini
- 350 grams green Zucchini
- 1 egg
- 4 Sour cream
- 50 milliliters Whipped cream
- 100 grams grated Emmentaler cheese
- salt
- white peppers
- Nutmeg
Preparation steps
Cut butter into small pieces and quickly knead with the flour, salt, quark and vinegar to form a dough. Let rest 30 minutes.
In the meantime, trim and rinse the zucchini and cut lengthwise into thin slices.
Heat water in a large enough pot and blanch the zucchini slices. Drain, rinse in cold water and drain again. Stir together the egg, sour cream and cream and season with salt, pepper and nutmeg. Preheat oven to 200°C (approximately 400°F). Roll out dough on a floured work surface and place in a quiche or tart pan with a 26 cm (approximately 10 inches) diameter. Prick the bottom several times with a fork and pre-bake for about 10 minutes. Remove from the oven. Arrange the zucchini slices radiating on the dough base. Pour the cream mixture evenly over the zucchini and bake the quiche another 25-30 minutes until golden.
