Spinach Quiche with Feta and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,093 cal. | (147 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 212 g | (183 %) | ||
| Carbohydrates | 195 g | (130 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.2 g | (71 %) |
| Vitamin A | 6.9 mg | (863 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 2,327.2 μg | (3,879 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 1,034 μg | (345 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 104.6 μg | (232 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 316 mg | (333 %) | ||
| Potassium | 4,862 mg | (122 %) | ||
| Calcium | 1,739 mg | (174 %) | ||
| Magnesium | 502 mg | (167 %) | ||
| Iron | 26.2 mg | (175 %) | ||
| Iodine | 282 μg | (141 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 130.4 g | |||
| Uric acid | 545 mg | |||
| Cholesterol | 965 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- 1 egg
- For the filling
- 600 grams Spinach
- 1 onion
- 1 Tbsp butter
- salt
- freshly ground peppers
- 1 generous pinch Chili powder
- 150 grams button Mushroom
- 150 grams Feta
- 100 grams Whipped cream
- 1 egg
- 40 grams grated Parmesan
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the dough, mound the flour on the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces, distribute over the flour and place the egg in the well. Add about 2-3 tablespoons lukewarm water and chop all ingredients with the knife or dough scraper until small crumbs form. Knead rapidly with hands into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling, rinse spinach, trim and blanch in a pot of boiling salted water until wilted. Then drain, rinse rinse in cold water and drain. Squeeze the water out of the spinach and chop finely.
Peel the onion and chop finely. Sauté onion in a little butter. Add the spinach and cook for 2 minutes.. Season with salt, pepper and chili powder.
Clean mushrooms and cut into slices. Crumble the feta.
Roll out dough between 2 layers of plastic wrap and line the greased quiche mold with it.
Mix the feta with the mushrooms and spinach and then spread on the dough.
Whisk the cream with egg and Parmesan, season with salt and pepper and pour over the spinach mixture. Bake in a preheated oven on the middle rack at 200°C (approximately 400°F) for about 30 minutes.
