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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quiche 1570g Recipe makes 1 quiche) |
||
| Calories 2153 | ||
| Calories from Fat 913 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 101.5g | 156% | |
| Saturated Fat 59.5g | 297% | |
| Monounsaturated Fat 28.6g | ||
| Polyunsaturated Fat 7.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 319mg | 106% | |
| Sodium 4161mg | 173% | |
| Potassium 3473mg | 99% | |
| Total Carbohydrate 221.2g | 73% | |
| Dietary Fiber 20.6g | 82% | |
| Sugars 27.3g | ||
| Protein 100.9g | 201% | |
Zucchini-Sweet Corn-Ricotta-Quiche
Recipe #302346 |
45 min |
15 min prep |
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1 quiche
Ingredients
- 450 g zucchini
- 150 g spinach (deep-frozen)
- 250 g sweet corn (canned)
- 50 g cheese (grated)
- 250 g ricotta cheese
- 180 g feta cheese
- 40 g dry breadcrumbs
- 200 g phyllo pastry
Directions
1
Grate the zucchini and preheat the oven to 180°C.2
Combine defrosted spinach, sweet corn and ricotta. Add feta cheese in crumbs as well as grated zucchini and bread crumbs. Season to taste.3
Line a pie dish with the filo pastry. Add the filling. Top with grated cheese.4
Bake for 30-40 minutes.
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- Course > Main Dish > Savory Pies
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Dinner Party
- Dietary > Vegetarian
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