Spinach Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,104 cal. | (53 %) | ||
| Protein | 33.91 g | (35 %) | ||
| Fat | 82.1 g | (71 %) | ||
| Carbohydrates | 61.96 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.31 g | (24 %) |
| Vitamin A | 2,278.13 mg | (284,766 %) | ||
| Vitamin D | 3.88 μg | (19 %) | ||
| Vitamin E | 12.88 mg | (107 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 1.14 mg | (104 %) | ||
| Niacin | 7.84 mg | (65 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 387.84 μg | (129 %) | ||
| Pantothenic acid | 0.96 mg | (16 %) | ||
| Biotin | 5.14 μg | (11 %) | ||
| Vitamin B₁₂ | 2.73 μg | (91 %) | ||
| Vitamin C | 45.58 mg | (48 %) | ||
| Potassium | 1,292.69 mg | (32 %) | ||
| Calcium | 490.65 mg | (49 %) | ||
| Magnesium | 184.1 mg | (61 %) | ||
| Iron | 6.57 mg | (44 %) | ||
| Iodine | 109.78 μg | (55 %) | ||
| Zinc | 3.18 mg | (40 %) | ||
| Saturated fatty acids | 47.35 g | |||
| Cholesterol | 490.46 mg |
Ingredients
- For the dough
- 125 grams Pastry flour
- 125 grams Whole wheat flour
- 1 egg
- 150 grams cold butter
- 1 tsp salt
- butter (for the pan)
- Pastry flour (For dusting)
- Legume (for blind baking)
- For the filling
- 600 grams Spinach
- 2 garlic cloves
- 1 onion
- 3 Tbsps butter
- salt
- Freshly ground peppers
- 6 eggs
- 125 grams Whipped cream
- 200 grams cream cheese
- 150 grams milk
- 100 grams grated Gouda
- Red peppercorns (For garnish)
Preparation steps
For the dough, mix both flours, egg, butter and salt together and quickly knead into a ball. Wrap in foil and refrigerate for 30 minutes.
Rinse spinach and drain thoroughly. Press out water and chop finely. Add spinach to a pan and heat to evaporate water. Peel garlic and onion and chop finely. Heat butter and sauté garlic and onion until golden yellow. Add spinach and season with salt and pepper to taste.
Preheat oven to 200°C approximately 400°F). Prepare a springform pan. Roll out dough on a floured surface and line springform pan with dough, forming a high margin on the side. Prick the dough with a fork all over, cover with parchment paper and cover with beans or pie weights. Bake for about 10 minutes.
For the filling, beat eggs, cream cheese, whipping cream and milk together. Stir in cheese and fold in spinach. Remove prebaked crust from the oven. Remove parchment paper and beans or pie weights. Spoon spinach mixture into the crust and bake in the oven for about 40 minutes.
Remove quiche from oven and allow to cool to lukewarm temperature. Sprinkle with coarsely ground red pepper and serve.
Serve with gravlax if desired.
