Summary

Ingredients

• 150 g spinach leaves
• salt and pepper
• garlic
• 50 g crème fraîche
• 1 egg (s)
• 2 sheet / s puff pastry, frozen
• 2 teaspoons sunflower seeds
• Flour for the work surface

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Instructions

1. Briefly blanch the spinach in boiling water and rinse in cold water. Then finely chop the spinach and place in a small saucepan with a little water (1 - 2 tablespoons), heat and season with salt, pepper and crushed garlic. Remove from heat and set aside. Mix the crème fraiche with the spinach. Stir in the beaten egg.
2. Place the puff pastry sheets side by side on a lightly floured work surface and let thaw for about 10 minutes. Meanwhile preheat the oven to 220 ° C. Lay the puff pastry sheets on top of one another, dust them thinly with flour and roll them out so thin that it is enough for 6 molds (10 cm).
3. Place the shapes with the open side down on the puff pastry and cut around the shapes with a knife about 1 cm apart. Line the shapes with the puff pastry and cut off any excess edges. Prick the dough on the bottom with a fork.
4. Spread the spinach in the molds. Roast the sunflower seeds in a pan without fat while stirring at a medium temperature until they start to smell. Distribute the stones on the quiches.
5. Place the molds on a baking sheet and bake in the preheated oven at 220 ° C for about 25 minutes until the edges of the puff pastry are golden yellow.