Spinach and Brie Quiche

Ingredients for 4 servings:

• 250 g puff pastry
• 20 g butter
• 1 egg(s), beaten
• 30 g butter
• 50 g smoked bacon, finely diced
• 1 onion(s), finely diced
• 3 spring onions, cut into strips
• 200 g leaf spinach
• 200 g Brie(s)
• 2 tomatoes
• 200 ml double cream
• 1 egg(s)
• 2 tbsp Parmesan, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Vegetarians simply leave out the bacon

Butter a springform or shallow baking dish. Roll out the puff pastry very thinly, place it in the dish, and prick it briefly with a fork. Bake blind for 15 minutes in an oven preheated to 200°C. Remove the topping and return it to the oven for another 5 minutes, until the surface is an even golden brown. Allow to cool and then brush with the beaten egg. For the filling, first fry the bacon cubes until crispy. Remove from the pan and fry the onion cubes in the frying fat until translucent. Then add the sliced ​​spring onions and briefly simmer. Blanch the spinach in plenty of salted water, pour through a sieve, and cool with cold water. Squeeze out the liquid and cut the spinach into fine strips. Fry the spinach with the two onions until dry. Mix in the bacon cubes, season with salt and pepper, and spread over the puff pastry base. Cut the Brie into thin slices and arrange on top of the spinach mixture. Slice the tomatoes crosswise and arrange another layer on top. Whisk the double cream with the egg, season with salt and pepper, and pour over the filling. Sprinkle the Parmesan shavings over the quiche. Bake in the oven at 180°C for 25 minutes. Let cool slightly and serve warm.