Medium

Spinach and courgette quiche with almond crust

Name: Spinach and courgette quiche with almond crust
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Mediterranean, Home-style
Ingredients: 220 g Almonds (ground); 300 g Egg (6 eggs); 35 ml Extra virgin olive oil; 300 g Spinach; 350 g Courgette; 120 g Onion; 200 g Greek yoghurt; 100 g Goat’s cheese; 1 g Nutmeg; 5 g Salt; 1 g Black pepper

Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings8

Allergens

Egg: Ingredient to check: Egg. Milk: Ingredient to check: Greek yoghurt, Goat’s cheese. Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A flourless quiche with an almond crust and juicy vegetable filling.

Jump to steps

25 minpreparation and possible waiting

45 mincooking

8servings

2.663 kcalwhole recipe

333 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 1 to 2 hours Mediterranean

Allergens

View full classification 25 tags

Diet

Vegetarian

Dietary requirements

Gluten-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StarterMain course

Meal

LunchDinnerBrunch

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

MediterraneanHome-style

Season

All year round

Occasion

Make ahead

Nutrition

High in proteinLow carbohydrateAnti-inflammatory

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter · Main course

Meal

Lunch · Dinner · Brunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Mix almonds, one egg, 20 ml oil and 1 g salt.
Preheat the oven to 180°C. Press into a 24 cm tin and bake for 12 minutes at 180°C.
Chop the onion and thinly slice the courgette into half-moons. Soften in the remaining 15 ml oil for 8–10 minutes.
Add the spinach and cook for 2–3 minutes, until its moisture evaporates. Cool slightly.
Whisk five eggs with yoghurt, cheese, nutmeg, the remaining 4 g salt and pepper. Add vegetables, pour into crust and bake for 30–35 minutes at 180°C, until the filling is set and the centre reaches 71°C.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.