Quiche with Spinach, Tomatoes and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 point puff pastry (TK)
- 1 point spinach leaves (TK)
- 2 cloves garlic
- 2 onions)
- 500 g beefsteak tomato (s)
- 1 tablespoon butter
- 2 tablespoon crème fraîche
- 1 point sheep cheese
- 2 egg (s) (size M)
- salt and pepper
- Chili powder
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees circulating air or 180 degrees top / bottom heat. Thaw the spinach and drain the water. Place the puff pastry slices next to each other and let them thaw. Peel the garlic and onions and cut into fine cubes. Wash and slice tomatoes.
- Heat the butter in a pan. Sweat the garlic with the onion until translucent. Add the spinach and cook for 5-10 minutes. Season well with salt, pepper and chili powder.
- Fold in the creme fraiche, then let the spinach cool down a little. Whisk 2 eggs and fold them into the cooled vegetables; this binds the mass during baking.
- Roll out the puff pastry the size of a quiche pan on a floured surface. If necessary, you can also use a springform pan. Put the dough in and form a rim. Poke a few holes in the dough with a fork.
- Now add the spinach, then the tomatoes. Finally, slice the sheep`s cheese into thin strips. Bake the quiche in the oven for 20-30 minutes.
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