Leek Spinach Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 828 cal. | (39 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 157.8 μg | (263 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 327 mg | (33 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 37.6 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 200 grams butter
- 1 egg
- 1 tsp salt
- melted butter (for baking sheet and for brushing)
- Pastry flour (for work surface)
- For the filling
- 4 stalks Leeks
- 100 grams Spinach
- 1 garlic clove
- 1 Tbsp butter
- 3 Anchovy fillet
- 4 eggs
- 150 grams Crème fraiche
- 100 grams grated Cheese (such as Bergkäse)
- 2 Tbsps freshly chopped parsley
- 250 milliliters Whipped cream
- salt
- peppers
- Nutmeg
Preparation steps
For the dough, place the flour on the work surface and form a well in the center. Cut the butter into pieces and distribute over the edge of the flour. Place the egg in the well, sprinkle with salt and chop all dough ingredients with a dough scraper into coarse crumbs. With hands, quickly knead to a smooth dough until the dough no longer sticks to hands. The quantity of flour may vary slightly. Wrap in plastic wrap and refrigerate about 30 minutes.
For the filling, halve the leeks lengthwise, trim, rinse and cut into strips. Rinse, trim and drain the spinach. Peel garlic and chop finely. Sauté garlic with leeks in a pan in butter until translucent, 1-2 minutes. Add the spinach and mix. Cook until liquid evaporates and remove pan from heat.
Pat anchovies dry and chop. Beat eggs with the creme fraiche, cheese, anchovies, parsley and heavy cream and season with salt, pepper and nutmeg.
Preheat the oven to 180 ° C convection. The quiche dish churning.
Put the dough on a floured surface and knead again briefly. Set aside about 1/3 of the dough. Roll out the rest to the size of tart pan and line the pan with it. Roll out remaining dough 2-3 mm (approximately 1/4 inch) thick and cut into 1 cm (approximately 1/2-inch) wide strips.
Arrange the vegetables and anchovies on the dough and top with cheese mixture. With the dough strips, form a lattice pattern over the filling and brush with butter.
Bake in the oven until golden brown, about 45 minutes. Cut into wedges and serve.
