Puff pastry quiche with spinach and tomatoes

Name: Puff pastry quiche with spinach and tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 600 g Spinach; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g cherry tomatoes; 4 Eggs (size M); 1/8 l Milk; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Pine nuts

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
600 g Spinach
1 Onion
1 Garlic clove
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g cherry tomatoes
4 Eggs (size M)
1/8 l Milk
7-10 Tbsp grated nutmeg
4 TABLESPOONS Pine nuts

Directions

1
Place the puff pastry slices next to each other and defrost. Clean and wash the spinach. Peel and finely dice onion and garlic. Heat oil in a pot. Sauté onion and garlic.
2
Add spinach and let it collapse, season with salt and pepper. Wash, halve and fold in the tomatoes. Beat the eggs and milk, season with salt, pepper and nutmeg. Roll out puff pastry slices (each 14 x 14 cm).
3
Rinse 4 moulds (each 11 cm Ø) cold, place 1 puff pastry slice in each and press the rim firmly. Spread spinach and tomatoes on top, pour egg milk over it. Sprinkle each with 1 tbsp. pine nuts.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.