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Carrot and Baby Marrow Quiche

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

17.3g

Energy (kJ)

1885kJ

Energy (kcal)

451kcal

Carbohydrate incl. fibre (g)

6.6g

Carbohydrate excl. fibre (g)

5.3g

Sugar (g)

3.8g

Fibre (g)

1.4g

Fat (g)

39.7g

Saturated fat (g)

22.9g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

1.7g

Trans fat (g)

0.0g

Cholesterol (mg)

312mg

Sodium (mg)

364mg

Salt (g)

0.91g

Vitamin A (IU)

8353IU

Vitamin C (mg)

3.2mg

Calcium (mg)

281mg

Iron (mg)

1.51mg

Potassium (mg)

268mg

Total

69.3g

7540kJ

1803kcal

26.5g

21.1g

15.2g

5.4g

158.8g

91.7g

30.7g

24.0g

6.7g

0.1g

1248mg

1455mg

3.63g

33411IU

12.9mg

1125mg

6.05mg

1074mg

  • 1 roll frozen, readymade shortcrust pastry, defrosted
  • 3 baby marrows, grated
  • 1 large carrot, peeled and grated
  • 4 eggs
  • 250 ml cream
  • 1 sachet Knorr Three cheese pasta sauce
  • 15 ml basil pesto
  • 125 ml cheddar cheese, grated