Blanched and used in Quiche

Blanched and used in Quiche recipe videos

This dish refers to vegetables like spinach, kale, or Swiss chard that are briefly boiled (blanched), then chopped and used as a key filling in a savory egg custard tart. The quiche itself, a staple of French cuisine, features a pastry crust filled with the egg mixture and the prepared greens, often combined with cheese or cream. It's a classic way to incorporate tender, flavorful vegetables into a rich, satisfying meal.

🍽️ Nutrition at a glance

A serving of spinach quiche is typically high in fat and protein from the eggs, cheese, and cream, with a moderate amount of carbohydrates from the crust. It provides a good source of vitamins A, K, and C, as well as iron and calcium from the greens and dairy.

Nutrition breakdown

Calories	330 kcal
Protein	14 g
Carbs	18 g
Fat	23 g
Fiber	2 g
Sugar	2 g
Sodium	480 mg
Vitamin K	120 µg
Vitamin A	250 µg RAE
Calcium	200 mg
Iron	2.5 mg
Potassium	280 mg
Vitamin C	8 mg
Vitamin B12	0.6 µg
Selenium	12 µg

Per 1 slice (1/6 of a 9-inch quiche, approx. 150 g) · estimated, varies by recipe

💡 What's interesting

Blanching the greens before adding them to the quiche is a classic French technique that removes excess moisture and bitterness, ensuring the custard sets properly and the flavor is clean. Nutritionally, it's a clever way to pack a significant amount of leafy greens into a delicious, indulgent format.