Summary

Ingredients

• 1 point puff pastry (finished round base)
• 150 g sheep cheese
• 150 g cream cheese
• 2 tablespoon wild garlic, fresh, chopped
• 1 tablespoon milk
• 200 g cooked ham, diced (omit in the veetarian version)
• 450 g frozen spinach leaves, chopped
• 4 egg (s), whole
• 1 pinch (s) salt and pepper
• 100 g Emmentaler), rated
• nutmeg

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Instructions

1. Line a quiche tin with the puff pastry base, prick with a fork.
2. Mix the sheep`s cheese, cream cheese and wild garlic with a little milk to a firm cream, season to taste and spread it evenly over the puff pastry base. Sprinkle the diced ham on top and press down a little.
3. Whisk the eggs, stir in the thawed spinach well and season the mixture with the spices. Then pour over the sheep`s cheese cream and ham into the quiche pan. Sprinkle with grated Emmentaler cheese and bake in the oven at 160 ° C for about 40 minutes.
4. Tip: is also ideal for vegetarian cuisine - then just leave out the ham.