Small Spinach Gorgonzola Quiches

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 4 slices puff pastry, finished product

For covering:

  • 450 g spinach leaves, frozen and thawed
  • 1 medium onion (s), diced
  • 200 g cherry tomato (s), halved

For the cast:

  • 100 g Goronzola
  • 75 g cream
  • 75 g sour cream
  • 2 medium egg (s)
  • 2 tablespoon pine nuts
  • salt and pepper
  • nutmeg
  • olive oil
Small Spinach Gorgonzola Quiches
Small Spinach Gorgonzola Quiches

Instructions

  1. Preheat the oven to 170 ° C fan oven. Roll out the puff pastry sheets and line the molds with them. Prick several times with a fork.
  2. Sauté thawed spinach together with the onion cubes in a little oil, season with salt, pepper and nutmeg and squeeze out in a sieve. Distribute the spinach and tomato halves evenly on the molds.
  3. Whisk the Gorgonzola, sour cream, cream and eggs with a fork, season with salt and pepper. Pour evenly onto the molds, sprinkle with pine nuts and bake in the oven for about 35 minutes until golden brown.

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