Puff pastry quiche with spinach & tomatoes

Ingredients

Directions

1. 1

   Take the dough out of the fridge about 10 minutes before preparation. Clean and wash the spinach. Peel onion and garlic, dice finely. Wash and halve the tomatoes.

2. 2

   Heat the oil in a pan. Sauté the onion and garlic in it. Add the dripping wet spinach and let it collapse. Season with salt and pepper. Add the tomatoes and fry briefly.

3. 3

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Whisk eggs and milk. Season with salt and pepper. Roll out the puff pastry on the paper and cut into 4 squares.

4. 4

   Rinse four ovenproof moulds (each approx. 11 cm Ø) in cold water. Put 1 disc of dough in each, press on the rim. Spread the spinach with the tomatoes on top. Pour the egg milk over them. Sprinkle with pine nuts and bake in a hot oven for 20-25 minutes.