Summary

Ingredients

• 2 roll (s) puff pastry from the refrigerated shelf
• 500 g Gouda cheese, rated
• 600 g sour cream
• 500 g mushrooms, raw or steamed
• 1 kg spinach, frozen
• 7 egg (s)
• 2 bunch leaf parsley
• salt
• Herbal salt, e.g., Herbamare
• 2 teaspoons, heaped vegetable broth
• 600 g onion (s)

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Instructions

1. Mix the grated cheese with the sour cream, chopped parsley, chopped garlic, salt, herbamare or another herb mixture and, if necessary, vegetable stock and mushrooms.
2. Sweat the onions. Sauté the spinach with garlic and salt for 2 minutes. Lay out the dough on a baking sheet or baking pan and cover with the steamed onions. Spread the spinach on top. The filling is then poured over the spinach and distributed. Place another layer of puff pastry on top.
3. Preheat the oven to 210 ° C - 225 ° C and bake the quiche for 35 - 45 minutes.
4. Incidentally, do not open the oven in between, otherwise the puff pastry may not rise.