Spinach Zucchini Quiche
Spinach zucchini quiche - a family favorite and great for leftovers
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.
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 100 μg | (167 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 300 mg | (8 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 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
- salt
- 1 Tbsp olive oil
- peppers
- 3 ½ ozs Feta
- 10 ozs Sour cream
- 2 ozs turkey breasts (deli style)
- 5 Fresh herbs (e.g. parsley, dill, chives)
- moreover:
- legumes for blind baking
Kitchen utensils
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.
