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Ingredients
Spring Quiche with Carrots and Spinach
- Ingredients
- 250 grams Puff pastry dough
- 500 grams Spinach
- salt (and)
- freshly ground peppers
- freshly grated Nutmeg
- 4 eggs
- 60 grams butter
- 200 grams cream cheese
- 2 carrots
- 2 Tbsps chopped Fresh herbs
Trim and rinse the spinach. Place the dripping wet spinach in a hot saucepan and steam briefly until wilted. Place in a colander and drain well. Peel the carrots, cut in half lengthwise or quarter (depending on the thickness) and blanch in boiling salted water for 1 minute. Rinse in cold water and drain.
Line a tart tin with pastry, forming an edge. Separate the eggs. Beat the egg whites with 1 pinch of salt until stiff. Beat the yolks until fluffy with butter and season with nutmeg and 1/2 teaspoon salt.
Chop the spinach coarsely, then stir together with the herbs and cream cheese. Fold in the eggs and pour into the pastry lined dish. Top with the carrots and bake in a preheated oven at 200°C(approximately 400°F) for about 30 minutes. Check for doneness with a toothpick. Remove from the oven and serve either warm or cool, depending on preference.
(Percentage of daily recommendation)
| Calorie | 2,635 cal. | (125 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 216 g | (186 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.1 g | (60 %) |