Small Savory Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 99.9 μg | (167 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 37.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the Quiche Lorraine filling
- 1 small onion
- 60 grams Bacon
- 100 grams Gruyere
- 1 Tbsp butter
- 200 milliliters Whipped cream
- 2 eggs
- freshly ground peppers
- 1 generous pinch ground paprika
- For the spinach and cheese quiche filling
- 150 grams fresh Spinach
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- Nutmeg (freshly grated)
- salt
- peppers (from the mill)
- 50 grams Crème fraiche
- 100 milliliters Whipped cream
- 1 egg yolk
- 100 grams Gorgonzola
- 1 Tbsp breadcrumbs
- For the dough
- 250 grams Pastry flour
- salt
- 125 grams cold butter
- 1 egg
- Pastry flour (for the work surface)
- butter (for the baking dishes)
Preparation steps
For the dough, combine the flour and salt and make a well in the center. Cut the cold butter into small pieces and place in the well. Add the egg and 2 tablespoons of cold water. Using two knives or a pastry cutter, process the dough until the mixture resembles coarse meal. Using your hands, shape the dough into a disc, cover with plastic wrap and refrigerate for 30 minutes.
For the Quiche Lorraine filling, peel the onion and chop finely. Cut the bacon and cheese into cubes. Heat the butter in a pan and saute the onions. Add the bacon and saute for 2 minutes. Remove from the heat. Whisk together cream and eggs. Season with salt, pepper and paprika.
For the spinach and cheese filling, trim the spinach, rinse and spin dry. Peel the shallot and garlic and cut into small cubes. Sweat both in hot butter until translucent. Add the spinach and stir until wilted. Season with salt, pepper and nutmeg. Remove from heat and let cool slightly. Mix together the crème fraiche, cream and egg yolk and add to the spinach mixture. Crumble the gorgonzola and combine with the cream mixture.
Roll out the dough and line six small, greased ramekins with a 10 cm diameter (approximately 4 inches). Trim the crust and sprinkle the dough with breadcrumbs.
Preheat the oven to 200°C (approximately 400°F).
Spoon the Quiche Lorraine filling into three ramekins, sprinkle with cheese and pour the beaten egg-cream mixture. Fill the remaining three ramekins with spinach and Gorgonzola mix.
Bake for about 35-40 minutes until golden brown. Let cool slightly and serve.
