Spinach and Carrot Quiche

0
Average: 0 (0 votes)
(0 votes)
Spinach and Carrot Quiche
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
424
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie424 kcal(20 %)
Protein27.19 g(28 %)
Fat25.94 g(22 %)
Carbohydrates22.99 g(15 %)
Sugar added0 g(0 %)
Roughage7.23 g(24 %)
Vitamin A3,534.24 mg(441,780 %)
Vitamin D2.25 μg(11 %)
Vitamin E11.37 mg(95 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂1.07 mg(97 %)
Niacin8.37 mg(70 %)
Vitamin B₆0.63 mg(45 %)
Folate642.01 μg(214 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.39 μg(5 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C85.91 mg(90 %)
Potassium1,738.56 mg(43 %)
Calcium591.41 mg(59 %)
Magnesium249.98 mg(83 %)
Iron8.68 mg(58 %)
Iodine76.86 μg(38 %)
Zinc3.18 mg(40 %)
Saturated fatty acids11.48 g
Cholesterol224.15 mg
Author of this recipe:
How healthy are the main ingredients?
egggarlicSpinachcarrot

Ingredients

for
6
Ingredients
2 sheets
frozen Puff pastry thawed (1 package)
6
eggs (beaten)
1 cup
2 cloves
garlic (peeled and minced)
salt (to taste)
freshly ground Black pepper (to taste)
5 ¼ cups
frozen, chopped Spinach (thawed and well drained)
2 cups
frozen carrots
1 ½ cups

Preparation steps

1.
Preheat oven to 400ºF / 200ºC. Coat a 9-inch springform pan with cooking spray.
2.
Unfold the pastry sheets. On a lightly floured surface roll out 1 sheet to an 11-inch square; set aside. Roll out the remaining sheet to a 12-inch square. Line the bottom and sides of the springform pan with the 12-inch square.
3.
Reserve 1 tablespoon of eggs. Mix remaining eggs, ricotta cheese, garlic and season to taste with salt, and pepper; mix in the spinach.
4.
Cook the carrots according to package instructions, drain well and mash.
5.
Layer half of the ricotta cheese mixture in the pastry crust. Top with 1/2 of the mashed carrots and sprinkle with 1/2 of the Cheddar cheese. Repeat the process to create a second layer. Cover with the remaining pastry sheet, fold excess pastry inside the pan. Brush the top of the pastry with reserved egg. Using a sharp knife, cut a few slits in the top crust.
6.
Bake for 45 to 55 minutes or until nicely browned. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen crust before removing rim. Slice and serve.