Zucchini Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,207 cal. | (248 %) | ||
| Protein | 169 g | (172 %) | ||
| Fat | 388 g | (334 %) | ||
| Carbohydrates | 266 g | (177 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
| Vitamin A | 4.8 mg | (600 %) | ||
| Vitamin D | 19.8 μg | (99 %) | ||
| Vitamin E | 20.1 mg | (168 %) | ||
| Vitamin K | 125 μg | (208 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 44.4 mg | (370 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 419 μg | (140 %) | ||
| Pantothenic acid | 10.6 mg | (177 %) | ||
| Biotin | 134.8 μg | (300 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 3,156 mg | (79 %) | ||
| Calcium | 3,022 mg | (302 %) | ||
| Magnesium | 360 mg | (120 %) | ||
| Iron | 22.2 mg | (148 %) | ||
| Iodine | 176 μg | (88 %) | ||
| Zinc | 23.9 mg | (299 %) | ||
| Saturated fatty acids | 229.6 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 2,535 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 160 grams butter
- Pastry flour (for the work surface)
- soft butter (for the pan)
- For the covering
- 3 Zucchini
- 1 handful thyme
- 5 eggs
- 400 milliliters Whipped cream
- 150 grams Goat cheese
- 100 grams grated Parmesan
- 1 tsp lemon zest (organic)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
For the dough, mix flour with salt, pile on a work surface and create a well in the center. Beat egg and egg yolk in a bowl, pour into the well and distribute small pieces of butter around egg. Chop all ingredients with a knife until crumbly and then knead quickly into a smooth dough. Shape dough into a ball, wrap in plastic wrap and let rest for about 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
For the covering, rinse zucchini, trim and cut into thin slices. Rinse thyme, shake dry, place a few sprigs aside for garnish and finely chop the rest.
Mix eggs in a bowl with cream, goat cheese, Parmesan, lemon zest and chopped thyme and season with salt, pepper and nutmeg.
Roll out dough on a floured work surface until slightly larger than the baking sheet. Butter the baking sheet, place dough on top and pull dough lightly with fingers to create an edge. Cover dough with half of zucchini slices. Pour egg-cream mixture over and arrange remaining zucchini slices on top. Bake zucchini quiche in the preheated oven for about 1 hour until golden brown. If it browns too much, cover with aluminum foil. Serve warm or cooled as desired and garnish with reserved thyme.
