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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
g
Calories
425
 
Fiber
4.26
g
Iron
1.12
mg
Protein
13.0
g
Sodium
804
mg
Sugars
3.24
g
Fat (total lipid)
27.2
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
small in size, 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds.
 
1
tsp
+
-
 
 
2
tbsp
+
-
 
 
2
tsp
+
-
 
minced, plus more for garnish.
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
 
1/2
cups
+
-
 
rinsed and drained.
 
4
whole
+
-
 
 
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INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
HOW TO PREPARE THE TARTLET CRUST
1.
Follow the steps in the dependent recipe to make the tartlet crust.
2.
Preheat oven to 350 F.
3.
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
4.
Toss zucchini with 1 teaspoon salt in medium bowl.
5.
Let stand 10 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme.
6.
Sprinkle zucchini with pepper.
7.
Preheat oven to 400°F.
8.
Mix together the cheese, eggs, and chickpeas.
9.
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:
1.
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.
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