Puff pastry quiche with spinach and Parma ham and feta cheese rolls

Ingredients for 1 servings:

• 275 g puff pastry
• 1 kg spinach
• 1 onion(s)
• 4 cloves garlic
• 4 eggs, size M
• 150 g ricotta
• 50 g Parmesan, grated
• 200 g sheep’s cheese
• 5 slices of Parma ham
• 4 tbsp breadcrumbs
• olive oil
• salt and pepper
• nutmeg
• 1 tsp paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Clean, wash, and tear the spinach. Peel the onion and garlic cloves, chop very finely, and sauté in hot oil. Add the spinach and season generously with salt, pepper, and nutmeg. Sauté briefly and remove the pan from the heat. Preheat the oven to 200°C. Roll out the puff pastry and line a greased tart dish with it. Pull the dough up to the edge. Cut the feta cheese into 10 narrow strips. Halve the Parma ham slices crosswise and wrap half a ham slice around each strip. Squeeze the spinach well and mix with the grated Parmesan, ricotta, eggs, paprika, and breadcrumbs. Pour the spinach and cheese mixture into the tart dish and place the ham and feta cheese rolls on top. Bake the quiche in the oven on the lowest rack (convection oven at 180°C) for 45 minutes, then let it rest for 10 minutes.