Spinach Goat Cheese Quiche

For the spinach goat cheese quiche, spread the finished puff pastry in a round springform pan or quiche base (greased or lined with baking paper).

The oven should be preheated to about 180 degrees with convection or 200 degrees with top and bottom heat.

Cut the onion into coarse pieces and sauté in a large frying pan together with the pressed garlic clove in the olive oil over medium-high heat.

When the onions are nice and translucent, add the spinach and leave on the stove over low heat. Chop the goat cheese and tomatoes and mix in a bowl with the cup of creme fraiche.

Crack and whisk the two eggs before adding them to the goat cheese and tomato mixture. Whisk again and season well with salt and pepper.

Add the mixture to the spinach and onion in the pan and mix well with the plate turned off. Then pour everything on the puff pastry in the mold. The quiche needs about half an hour in the preheated oven. When the spinach goat cheese quiche turns slightly brown, it is ready.

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