Spinach and Leek Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,976 cal. | (189 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 298 g | (257 %) | ||
| Carbohydrates | 229 g | (153 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22 g | (73 %) |
| Vitamin A | 5.4 mg | (675 %) | ||
| Vitamin D | 13 μg | (65 %) | ||
| Vitamin E | 17.7 mg | (148 %) | ||
| Vitamin K | 1,035.4 μg | (1,726 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 1,053 μg | (351 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 105.6 μg | (235 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 224 mg | (236 %) | ||
| Potassium | 3,804 mg | (95 %) | ||
| Calcium | 1,515 mg | (152 %) | ||
| Magnesium | 315 mg | (105 %) | ||
| Iron | 17.8 mg | (119 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 178.8 g | |||
| Uric acid | 610 mg | |||
| Cholesterol | 1,809 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 tsp salt
- butter (for the baking dish)
- Pastry flour (for working dough)
- For the filling
- 2 stalks Leeks
- 200 grams Spinach
- 1 garlic clove
- 2 Tbsps butter
- 4 eggs
- 100 grams Crème fraiche
- 50 grams grated Mountain cheese
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the dough, pour the flour onto a work surface and make a well in the center. Cut the butter into pieces and distribute over the flour. Place the egg in the middle, sprinkle with salt and mix all the dough ingredients with a pastry knife until crumbly. Quickly knead by hand to form a smooth dough which no longer sticks to the hands. If needed, add more flour. Wrap in plastic and refrigerate for about 30 minutes.
For the filling, halve the leeks lengthwise, rinse, and cut into strips. Rinse, trim and drain the spinach. Peel garlic and chop finely. Sauté 1-2 minutes together with the leeks in hot butter until translucent. Add the spinach and continue to cook until the liquid evaporates and remove from the heat.
Whisk the eggs with the creme fraiche, cheese, and the cream and season well with salt, pepper, and nutmeg.
Preheat the convection oven to 180°C (approximately 350°F). Grease the quiche dish with butter.
Place the dough on a floured surface and roll out slightly larger than the baking pan. Place into the mold and form a decorative edge around the crust. Arrange the vegetables on the dough and pour in the cream mixture. Bake in the oven until golden brown, about 45 minutes.
