Vegetable quiche

120 min
Suitable for vegetarians
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Leeks, 0.1 kg
Chopped pump king 0.1 kg
Frozen broccoli 0.1 kg
Margarine 0.01 kg
Block cheese 0.05 kg
Tomato sauce 0.05 l
Sterilised milk 0.3 l
Ground white pepper 0.25 g
Eggs 3.0 ud
Table salt 5.0 g
Kneaded puff pastry 0.25 kg
See Recipe
Onion 0.017 kg
Garlic, bulb 0.027 ud
Green pepper 0.01 kg
Diced tomato 0.067 kg
Sunflower oil 0.002 l
Table salt 0.023 g
Sugar 0.0 kg
See Recipe
Plain flour 0.063 kg
Strong flour 0.063 kg
Water 0.063 l
Table salt 1.875 g
Margarine puff pastry 0.063 kg
Elaboration

VEGETABLE QUICHE 

  • Prepare a kneaded puff, line the mold and bake it at a preheated oven at 220 ºC. 

ELABORATION

  • Sauté the chopped leek in margarine. 
  • Roast the pumpkin with salt and pepper at 170 ºC. 
  • Blanch the broccoli and strain well. 
  • Cut the cheese into 1 cm dices. 
  • Distribute the vegetables and the cheese in the pre-baked molds. 
  • At the moment of baking, mix the milk and the tomato sauce with the beaten eggs, add salt and pepper. 
  • Bake at 160 ºC until fully set and a bit brown on the surface. 

SERVICE

  • When it comes out of the oven, let it rest for 5 minutes, cut and plate on a flat dish.  
Nutritional information (1 portion)
Energy
354.92
kcal
Carbohydrates
26.76
g
Proteins
13.2
g
Lipids
21.48
g
Sugars 6.15 g
Salt (Sodium) 868.17 mg
Folic acid 80.47 ug
Vitamin C 52.33 g
Vitamin A 172.47 ug
Zinc 1.47 mg
Iron 1.85 mg
Calcium 217.52 mg
Cholesterol 171.38 mg
Polyunsaturated fatty acids 6.51 g
Monounsaturated fatty acids 5.86 g
Saturates 7.26 g
Fiber 2.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.