Quiche Tartlet with Zucchini and Cheese at foodious.com

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Quiche Tartlet with Zucchini and Cheese

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45 minutes

6 servings

Adjust servings

Yields 24 mini tartlets

dairy-free

(?)

Has dairy from:

white cheddar cheese
cheddar cheese

gluten-free

(?)

Has gluten from:

all-purpose flour

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

white cheddar cheese
cheddar cheese
egg (large)

vegetarian

(?)

Not vegetarian due to:

egg (large)

pescatarian

paleo

(?)

Not paleo due to:

white cheddar cheese
cheddar cheese
all-purpose flour

This recipe has no customizations.

Nutrition to Note

This recipe has Sodium as 59.6% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 6.1% of RDA
• Calories: 21.2% of RDA
• Carbs: 12.3% of RDA
• Fat (total lipid): 44.5% of RDA
• Fiber: 15.2% of RDA
• Fructose: 1.2% of RDA
• Protein: 11.6% of RDA
• Sodium: 59.6% of RDA
• Sugar: 10.4% of RDA

• Vitamin A (IU): 13.2% of RDA
• Vitamin B6: 33.9% of RDA
• Vitamin C: 7.7% of RDA
• Iron: 5.9% of RDA
• Magnesium: 14.7% of RDA
• Manganese: 74.8% of RDA
• Niacin: 5.0% of RDA
• Potassium: 9.2% of RDA
• Zinc: 12.4% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

33.8

Calories

425

Fiber

4.26

Iron

1.12

Protein

13.0

Sodium

804

Sugars

3.24

Fat (total lipid)

27.2

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

zucchini

small in size, 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds.

tsp

salt

tbsp

olive oil

tsp

thyme (fresh)

minced, plus more for garnish.

1/4

cups

white cheddar cheese

1/4

cups

cheddar cheese

1/2

cups

chickpeas

rinsed and drained.

whole

eggs (large)

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INGREDIENTS FOR: QUICHE/TART CRUST

Amount

Measure

Ingredient

cup

all-purpose flour

1/2

tsp

salt

1/4

cups

olive oil

1/4

cups

water

Ice water - just make sure it's extremely cold.

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PREPARATION

HOW TO PREPARE THE TARTLET CRUST

Follow the steps in the dependent recipe to make the tartlet crust.

Preheat oven to 350 F.

In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.

PREPARING THE FILLING

Toss zucchini with 1 teaspoon salt in medium bowl.

Let stand 10 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme.

Sprinkle zucchini with pepper.

Preheat oven to 400°F.

Mix together the cheese, eggs, and chickpeas.

Add the cheese filling to each tartlet crust.

10.

Top with a few slices of zucchini.

BAKING THE TARTLETS

11.

Bake until crusts are light golden and zucchini is getting a nice crisp, about 20 minutes.

12.

Remove from oven and sprinkle with fresh minced thyme.

13.

Serve warm or at room temperature.

DEPENDENT RECIPES:

Quiche/Tart Crust

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 425

Protein 13.0 g

Carbohydrates 33.8 g

Iron 1.12 mg

Fiber 4.26 g

Calcium 61.4 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.