Spinach Quiche with Parsnip and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 443 μg | (738 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 487 mg | (49 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Spinach
- 2 handfuls parsley
- salt
- 2 fresh garlic cloves
- 1 red chili pepper
- 250 grams Parsnips
- 50 grams green Olives (pitted)
- 200 grams Feta
- freshly ground peppers
- Nutmeg
- 2 Tbsps olive oil
- 250 grams Filo dough
- 250 grams Crème fraiche
- 3 eggs
- 60 grams grated Cheese (such as Pecorino)
Preparation steps
Rinse, trim and blanch the spinach and parsley in salted water. Drain, rinse with cold water, squeeze out the excess water, and chop.
Peel the garlic and chop finely. Rinse the red chile pepper, halve, trim and cut into fine strips. Add the chile pepper in a bowl with the spinach, parsley and garlic.
Peel the parsnip and grate coarsely. Drain the olives and cut into rings. Cut the feta into cubes. Add the feta, olives and the parsnip into the spinach and mix well. Season with salt, pepper and nutmeg.
Grease a quiche dish with oil and line with multiple layers of filo dough sheets. Brush each filo sheet with oil and let hang through the edges. Spread the parsley-spinach mixture into it.
For the topping, whisk the crème fraîche with the eggs, and pour over the spinach-parsley mixture. Sprinkle with the grated cheese and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 35 minutes.
