Spinach Quiche with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 243.3 μg | (406 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 3 g |
Preparation steps
For the dough, mix the flour with the dry active yeast, salt and 120 ml of water. Knead with the dough hook of the hand mixer into a smooth dough that no longer sticks to the bowl rim. Cover the dough and let rise for about 30 minutes.
Grease 4 ovenproof serving ramekins (capacity about 350 ml) (capacity approximately 12 fluid ounces) with butter.
Roll out the dough to 3-4 mm thin and cut out 4 circles (about twice the size of the ramekins). Line the ramekins with the dough circles and let rise again for about 10 minutes.
For the filling, rinse, trim and blanch the spinach in salted water. Drain, rinse with cold water, squeeze well and chop coarsely. Mix the chopped spinach with the crème fraîche, and season with salt and nutmeg.
Spread the bacon slices over the dough base in the ramekins and pour the filling into it. Break the eggs, slide into each ramekins, and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes.
