Spinach Quiche with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,024 cal. | (49 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 437 μg | (728 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 46.2 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 404 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the tart shells
- 260 grams Pastry flour
- 1 pinch salt
- 180 grams butter
- 1 egg
- For the filling
- 450 grams fresh Spinach
- salt
- 2 garlic cloves
- 3 eggs
- 200 grams Goat cheese
- 200 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- To assemble the tarts and serve
- Pastry flour (for dusting)
- butter (for the molds)
- 2 Tbsps scallions (to sprinkle)
Preparation steps
For the tart dough: Combine the flour and salt, make a well in the center, add the beaten egg to the well and the chopped cold butter around the edges. With your hands, mix the ingredients together, knead until smooth, form into a ball and cover with plastic wrap. Chill for 30 minutes in the refrigerator.
Meanwhile, for the filling: Trim the spinach, rinse and blanch in boiling salted water. Shock in ice water, drain, squeeze out excess water and chop coarsely.
Peel the garlic, chop finely and sweat in a pan with 1 tablespoon oil until softened. Add the spinach, toss to combine then remove from the heat and let cool.
Whisk the eggs, cheese and cream together then mix in the spinach. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F).
Divide the dough into 4 equal portions, roll out each a little larger than the tart pans on a floured work surface and use to line the buttered tart pans. Prick the bases several times with a fork, spread the spinach mixture over top and bake for 30-35 minutes. Remove from the oven and let cool until lukewarm. Gently remove from the tart pans, sprinkle with chives and serve with mixed greens, if desired.
