Spinach Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,951 cal. | (188 %) | ||
| Protein | 147 g | (150 %) | ||
| Fat | 308 g | (266 %) | ||
| Carbohydrates | 151 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.7 g | (79 %) |
| Vitamin A | 8.1 mg | (1,013 %) | ||
| Vitamin D | 13.1 μg | (66 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 2,313.9 μg | (3,857 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 4.8 mg | (436 %) | ||
| Niacin | 45.1 mg | (376 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 1,252 μg | (417 %) | ||
| Pantothenic acid | 13.3 mg | (222 %) | ||
| Biotin | 123 μg | (273 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 308 mg | (324 %) | ||
| Potassium | 4,822 mg | (121 %) | ||
| Calcium | 3,387 mg | (339 %) | ||
| Magnesium | 671 mg | (224 %) | ||
| Iron | 30.8 mg | (205 %) | ||
| Iodine | 250 μg | (125 %) | ||
| Zinc | 21.4 mg | (268 %) | ||
| Saturated fatty acids | 184.2 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 1,587 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 100 grams Whole wheat flour
- 1 pinch salt
- 100 grams butter
- 1 egg
- For filling
- 600 grams Spinach
- salt
- 2 garlic cloves
- 350 grams Roquefort cheese
- 3 eggs
- 250 milliliters Whipped cream
- Freshly ground peppers
- Nutmeg
- butter (for the baking dish)
Preparation steps
Mix both flours and salt and mound together on the work surface. Make a well in the center of the flour. Cut cold butter into pieces and distribute around on the flour. Crack egg into well. Add 2 to 3 tablespoons of lukewarm water and mix ingredients together with a knife or pastry cutter. Knead into a smooth dough, form into a ball, wrap in plastic and refrigerate for 30 minutes.
For the filling, rinse and clean spinach. Blanched spinach in boiling salted water for about 1 minute. Drain, press out water and chop as necessary. Peel garlic and chop finely. Mix cheese with eggs and cream. Add spinach and garlic. Season with salt, pepper and nutmeg.
Preheat oven to 180°C (approximately 350°F).
Roll out dough between 2 layers of plastic wrap and line a buttered baking dish with the dough. Form an edge. Scoop filling over dough and flatten. Bake for about 40 minutes. Remove from oven and allow to cool. Remove from baking dish, cut into pieces and serve.
