Spinach Leek Quiche
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 357 kcal | (17 %) | ||
| Protein | 10.6 g | (11 %) | ||
| Fat | 25.5 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) |
Ingredients
- For the dough
- 200 grams Pastry flour
- salt
- 100 grams butter
- 1 egg yolk
- For the filling
- 300 grams frozen Spinach
- 2 sticks Leeks
- 1 Tbsp vegetable oil
- salt
- peppers
- 1 pinch freshly ground Nutmeg
- For the topping
- 250 grams Sour cream
- 50 milliliters milk
- dried thyme
- 3 medium eggs
- 50 grams Gouda
Preparation steps
For the dough, mix the flour and salt. Chop the butter into small pieces. Add the chopped butter, egg yolk and 3 tablespoons of cold water to the bowl. Chop the ingredients with a knife and quickly knead into a smooth dough. Wrap the dough in plastic and chill for about 30 minutes.
For the filling, thaw the spinach. Rinse the leeks and cut into rings. Heat the oil. Saute the leeks for 1-2 minutes. Season with salt and pepper. Chop the spinach and season with salt, pepper and nutmeg.
For the topping, mix the sour cream, milk, thyme and eggs. Season with salt and pepper.
Roll out the dough on a floured surface and press into a greased quiche dish (about 26 cm; approximately 10 inches), forming an edge. Spread the leeks and spinach on the dough. Pour in the topping. Rub the cheese and spread over the quiche. Bake for about 35 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.
