Mini Gorgonzola and Spinach Quiches

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Mini Gorgonzola and Spinach Quiches
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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
497
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie497 kcal(24 %)
Protein14.11 g(14 %)
Fat36.9 g(32 %)
Carbohydrates30.5 g(20 %)
Sugar added0 g(0 %)
Roughage1.15 g(4 %)
Vitamin A647.44 mg(80,930 %)
Vitamin D0.81 μg(4 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.28 mg(25 %)
Niacin1.75 mg(15 %)
Vitamin B₆0.11 mg(8 %)
Folate92.87 μg(31 %)
Pantothenic acid0.14 mg(2 %)
Biotin1.07 μg(2 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C12.19 mg(13 %)
Potassium363.96 mg(9 %)
Calcium246.77 mg(25 %)
Magnesium34.44 mg(11 %)
Iron2.28 mg(15 %)
Iodine24.98 μg(12 %)
Zinc0.34 mg(4 %)
Saturated fatty acids22.49 g
Cholesterol156.52 mg

Ingredients

for
8
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
1 tablespoon butter
Nutmeg (freshly grated)
salt
freshly ground peppers
100 grams Crème fraiche
200 milliliters Whipped cream
2 eggs
200 grams Gorgonzola
2 tablespoons breadcrumbs
How healthy are the main ingredients?
SpinachWhipped creamGorgonzolasalteggonion

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Preheat the oven to 200°C (approximately 400°F).

5.

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.