Variation On A Classic Dish
Zucchini Quiche
(6 votes)
(6 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 57 min.
Ready in
Calories:
2005
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,005 cal. | (95 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 117 g | (101 %) | ||
| Carbohydrates | 144 g | (96 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.6 g | (55 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 84.2 μg | (140 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 41.9 μg | (93 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,822 mg | (46 %) | ||
| Calcium | 1,245 mg | (125 %) | ||
| Magnesium | 263 mg | (88 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 203 μg | (102 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 55.3 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 639 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 Zucchini
- 4 scallions
- 2 fresh garlic cloves
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 6 ozs Filo dough
- 7 ozs Feta
- 1 Tbsp freshly chopped thyme
- 6 ozs Whipped cream
- 2 eggs
- 2 ozs grated Cheddar cheese
Preparation steps
1.
Rinse and chop zucchini. Rinse and dry scallions, cut into rings. Peel garlic and chop finely. Heat 1 tablespoon of oil in a pan and saute zucchini, garlic and scallions for about 1-2 minutes. Remove from heat, season with salt and pepper and let cool.
2.
Grease quiche pan with oil and line filo dough sheets in it, brushing each sheet with oil. Spread with vegetables and crumble feta cheese over. Sprinkle with thyme. Whisk cream with eggs and season with pepper and a little salt. Pour over vegetables and sprinkle with Cheddar, fold over the edges and brush with oil. Bake in a preheated oven at 350°F for about 35 minutes or until golden brown.
3.
Remove from oven, cool for a few minutes and cut into pieces. Serve.
