Zucchini Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,743 cal. | (178 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 245 g | (211 %) | ||
| Carbohydrates | 268 g | (179 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.9 g | (70 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 17.5 mg | (146 %) | ||
| Vitamin K | 120.4 μg | (201 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 40.1 mg | (334 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,148 μg | (383 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 117.8 μg | (262 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 3,051 mg | (76 %) | ||
| Calcium | 1,477 mg | (148 %) | ||
| Magnesium | 307 mg | (102 %) | ||
| Iron | 17.7 mg | (118 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 119.5 g | |||
| Uric acid | 572 mg | |||
| Cholesterol | 1,136 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams)
- 300 grams Pastry flour
- ½ tsp salt
- 3 Tbsps olive oil
- Pastry flour (for work surface)
Preparation steps
For the dough, dissolve the yeast in 150 ml (approximately 2/3 cup) lukewarm water. Combine the flour and salt in a bowl and make a well in the center. Add the yeast mixture and oil to the well. Quickly knead with hands until smooth. If the dough is too moist, add some flour. If the dough is too dry, add some lukewarm water. Knead the dough until elastic and pliable. Cover and let rest in a warm place for 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Rinse, trim and slice the zucchini with a vegetable peeler into thin slices. Heat the oil in a pan and saute the zucchini slices. Remove and drain on paper towels. Beat the eggs together with the cream and thyme. Season with salt and pepper. Chop the brie coarsely. Add the zucchini, brie and creme fraiche to the egg-cream mixture.
Knead the dough again and line a buttered springform pan with it. Arrange the zucchini-cheese mass on the dough and sprinkle with gruyère.
Bake for about 40 minutes.
Take the finished quiche from the oven, allow to cool, loosen from the baking dish and serve cut into pieces.
