Mini Gorgonzola and Spinach Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 146.2 μg | (244 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- salt
- 125 grams cold butter
- 1 egg
- Pastry flour (for the work surface)
- butter (for greasing the pan)
- For the filling
- 300 grams fresh Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- Nutmeg (freshly grated)
- salt
- freshly ground peppers
- 100 grams Crème fraiche
- 200 milliliters Whipped cream
- 2 eggs
- 200 grams Gorgonzola
- 2 Tbsps breadcrumbs
Preparation steps
For the dough, pile the flour on the work surface, mix with salt and make a well in the middle of the flour. Cut cold butter into small pieces and distribute around the well, then put the egg into the well. Add 2 tablespoons of cold water and thoroughly chop all ingredients with a knife. Knead with hands to form a dough and roll into a ball. Wrap in plastic wrap and put in the refrigerator for about 30 minutes.
Rinse, clean, and spin dry the spinach. Peel the onion and garlic and cut into small cubes. Sweat both in hot butter until transparent, add spinach, mix and season with nutmeg, salt and pepper. Remove from heat and let cool slightly. Stir the crème fraiche with cream and eggs and mix with the spinach mixture. Crumble in the gorgonzola and mix.
Roll out the dough onto a floured surface and line eight small, springform molds (each approx 10 cm diameter) (approximately 4 inch) with it. Then form an edge around the top and sprinkle the dough with breadcrumbs.
Preheat the oven to 200°C (approximately 400°F).
Fill the springform pans with spinach and gorgonzola mixture. Place in the oven for 25-30 minutes until golden brown. Loosen from the pans and serve.
