Spinach Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,056 cal. | (50 %) | ||
| Protein | 9.99 g | (10 %) | ||
| Fat | 107.14 g | (92 %) | ||
| Carbohydrates | 17.87 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.28 g | (4 %) |
| Vitamin A | 1,241.16 mg | (155,145 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 3.04 mg | (25 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 125.37 μg | (42 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 1.42 μg | (3 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 14.5 mg | (15 %) | ||
| Potassium | 367.55 mg | (9 %) | ||
| Calcium | 215.06 mg | (22 %) | ||
| Magnesium | 47.8 mg | (16 %) | ||
| Iron | 2.06 mg | (14 %) | ||
| Iodine | 20.71 μg | (10 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 60.84 g | |||
| Cholesterol | 304.96 mg |
Ingredients
- Ingredients
- 500 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams cream cheese
- 150 milliliters Whipped cream
- 4 eggs
- 100 grams Mountain cheese (sliced)
- freshly ground peppers
- Red pepper flakes
- Nutmeg
- 250 butter (for the quiche pan)
- 350 grams Puff pastry dough
- 150 grams Cherry tomatoes
- 1 scoop Mozzarella
Preparation steps
Rinse and trim the spinach and blanch in salted water. Rinse in cold water, drain, squeeze out the excess and chop well. Peel the onion and garlic and finely chop. Cook the onion and garlic in 1-2 tablespoons oil until translucent. Stir the cream cheese with the cream and eggs until smooth. Tear the mountain cheese into pieces. Mix the spinach with the onion and garlic, the egg mixture and the mountain cheese. Season with salt, pepper, red pepper flakes and nutmeg.
Preheat the convection oven to 200°C (approximately 400°F). Butter the quiche pan.
Roll out the puff pastry slightly larger than the pan and arrange in the pan. Trim any protruding edges. Spread the spinach mixture on the dough. Rinse the tomatoes and tear the mozzarella into pieces. Distribute both on the surface and bake until golden brown, 45-50 minutes. Serve the quiche in slices either warm or cool as desired.
