Quiche with spinach, tomatoes and feta cheese

Ingredients for 1 servings:

• 1 pc. puff pastry (frozen)
• 1 tbsp leaf spinach (frozen)
• 2 cloves garlic
• 2 onions
• 500 g beefsteak tomatoes
• 1 tbsp butter
• 2 tbsp crème fraîche
• 1 point sheep’s cheese
• 2 eggs (size M)
• salt and pepper
• chili powder
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

for parties or game nights

Preheat oven to 160°C fan-assisted oven or 180°C top/bottom heat. Defrost spinach and drain water. Lay the puff pastry sheets side by side and let thaw. Peel garlic and onion and finely dice. Wash and slice tomatoes. Heat butter in a pan. Sauté garlic and onion until translucent. Add spinach and sauté for 5-10 minutes. Season generously with salt, pepper, and chili powder. Fold in crème fraîche, then let spinach cool slightly. Whisk two eggs and fold into the cooled vegetables; this will bind the mixture during baking. Roll out the puff pastry to the size of a quiche dish on a floured surface. You can also use a springform pan if necessary. Place the pastry in the pan and form a rim. Prick a few holes in the pastry with a fork. Add spinach, then tomatoes. Finally, shave thin strips of feta cheese over the top. Bake the quiche in the oven for 20-30 minutes.