Healthy Leftovers

Spinach Zucchini Quiche

Average: 5 (1 vote)
(1 vote)
Spinach Zucchini Quiche

Spinach zucchini quiche - a family favorite and great for leftovers

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Health Score:
89 / 100
1 hr
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

A real brain food: spelt flour has plenty of B vitamins, which are important for our nerve function and support brain performance.

Quiche is great for using up leftovers: shriveled vegetables and wilted herbs, supplemented with ingredients from your stash, can shine in the dough and filling.

1 piece contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein8 g(8 %)
Fat18 g(16 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.3 mg(11 %)
Vitamin K100 μg(167 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate62 μg(21 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C18 mg(19 %)
Potassium300 mg(8 %)
Calcium88 mg(9 %)
Magnesium38 mg(13 %)
Iron2.3 mg(15 %)
Iodine14 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids10.7 g
Uric acid42 mg
Cholesterol97 mg
Complete sugar2 g


3 ¼ ozs cold butter (+ 1 tsp for greasing)
6 ozs Whole Grain Spelt Flour
3 ½ ozs Spelt flour (Type 630 + 2 tsp for mixing)
½ tsp Baking powder
3 eggs
10 ozs Spinach
1 garlic clove
1 shallot
1 Zucchini
1 Tbsp olive oil
3 ½ ozs Feta
10 ozs Sour cream
2 ozs turkey breasts (deli style)
5 Fresh herbs (e.g. parsley, dill, chives)
legumes for blind baking
How healthy are the main ingredients?
Sour creamSpelt flourFetaSpinacholive oilegg

Kitchen utensils

1 Fluted tart pan

Preparation steps


Cut butter into cubes, knead together with flours, baking powder, 1 egg and 4 tablespoons cold water until smooth. Cover and chill for 30 minutes.


In the meantime, clean spinach, wash, and drain well. Peel and chop garlic and shallot. Clean, wash, and cut zucchini into small cubes. Cook spinach in boiling salted water for 2 minutes; drain, rinse, squeeze, and chop coarsely.


Heat oil in a frying pan. Sauté garlic, shallot and zucchini cubes in it over medium heat for 4 minutes. Then mix with spinach and season with salt and pepper.


Grease quiche mold. Roll out the dough on a floured work surface (about 13 inches Ø), place it in the mold, pulling up a rim. Prick the bottom of the dough several times with a fork. Place baking paper on the dough and spread dried legumes on top. Bake in preheated oven at 200 °C / 400 °F for 15 minutes.


Meanwhile, crumble the feta. Mix half of it with remaining eggs, sour cream, and 3.5 Tablespoons water and season with salt and pepper. Cut turkey cold cuts into cubes. Wash herbs, shake dry, and chop.


Remove quiche base from oven, remove baking paper with legumes. Spread the vegetables on the base. Put turkey cubes and remaining cheese on top, pour egg-sour cream mixture over it. Bake quiche for another 30 minutes. Remove from oven and serve cut into pieces.