Mini Quiches with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 133.9 μg | (223 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 100 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- For the filling
- 1 carrot
- 1 Tomato
- 200 grams Spinach (fresh)
- 100 grams Whipped cream
- 100 grams Crème fraiche
- 50 grams acid Whipped cream
- 2 eggs
- salt
- freshly ground pepper
- Nutmeg
- 1 tsp Mustard
- 1 tsp grated Lemon peel
- 60 grams Gruyere (grated)
- 1 Muffin tin (six-well)
Preparation steps
For the dough: Mix all dough ingredients together and quickly knead. Shape into a ball, wrap in plastic wrap and allow to chill for at least 1 hour. Rinse spinach and drain. Blanch briefly in boiling salted water and again drain well.
For the filling: Peel carrot, chop finely and blanch for about 2 minutes in boiling salted water. Remove, place into a bowl of ice cold water and drain well.
Blanch tomato for a few seconds in boiling water and remove. Peel off skin, quarter, core and cut into small cubes.
Mix cream with sour cream, creme fraiche and eggs. Whisk together and season with salt, pepper, nutmeg, mustard and lemon zest.
Roll out dough about 3 mm (approximately 1/8 inch) thick. Cut out 6 circles and line into muffin tin. Mix vegetables with egg mixture and sprinkle with cheese. Bake in a preheated oven at 200°C (approximately 390°F) for about 30 minutes.
Remove from oven and serve hot.
