Spinach Feta Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,869 cal. | (232 %) | ||
| Protein | 165 g | (168 %) | ||
| Fat | 355 g | (306 %) | ||
| Carbohydrates | 251 g | (167 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.7 g | (102 %) |
| Vitamin A | 11.4 mg | (1,425 %) | ||
| Vitamin D | 12.4 μg | (62 %) | ||
| Vitamin E | 36.1 mg | (301 %) | ||
| Vitamin K | 3,861.8 μg | (6,436 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 5 mg | (455 %) | ||
| Niacin | 49.4 mg | (412 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 1,792 μg | (597 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 165.8 μg | (368 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 512 mg | (539 %) | ||
| Potassium | 7,153 mg | (179 %) | ||
| Calcium | 2,306 mg | (231 %) | ||
| Magnesium | 880 mg | (293 %) | ||
| Iron | 47.6 mg | (317 %) | ||
| Iodine | 450 μg | (225 %) | ||
| Zinc | 20.3 mg | (254 %) | ||
| Saturated fatty acids | 193.8 g | |||
| Uric acid | 719 mg | |||
| Cholesterol | 2,146 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg
- 200 grams butter
- For the filling
- 1 kilogram fresh Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- freshly ground peppers
- freshly grated Nutmeg
- 350 grams Feta
- 4 eggs
- 3 Tbsps roasted Pine nuts
- Ingredients
- Pastry flour (for the desktop)
- butter (for the pan)
- 1 egg yolk
- 3 Tbsps Whipped cream
Preparation steps
For the dough, mix the flour and salt on a work surface. Form a well in the center. Beat the egg and pour into the well. Chop the butter into small pieces and distribute around the flour. Chop all the ingredients with a large knife and quickly knead into a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
For the filling, rinse the spinach and spin dry.
Peel and finely chop the onion and garlic. Sweat the onion in garlic in hot oil until translucent. Add the spinach and season with salt, pepper and nutmeg. Remove from the heat.
Cut the feta into small cubes. Mix with the eggs and pine nuts. Fold into the spinach mixture.
Preheat the oven to 180°C (approximately 350°F).
Halve the dough. Roll out one half until slightly larger than the tart tin. Grease the tart tin with butter and line with the dough, forming an edge. Spread the spinach mixture on top and smooth.
Roll out the remaining dough so that it is slightly larger than the tart tin. Cut into long, narrow strips.
Whip the egg yolk with the cream and spread on the spinach mixture. Place the dough strips in a lattice pattern and press the edges. Bake for 35-40 minutes. Remove from the oven, let cool and serve lukewarm.
