Mini quiches with spinach

Ingredients for 3 servings:

• 150 g leaf spinach
• salt and pepper
• Garlic
• 50 g crème fraîche
• 1 egg(s)
• 2 sheets of puff pastry, frozen
• 2 tsp sunflower seeds
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the spinach briefly in boiling water and then refresh in cold water. Then finely chop the spinach and add it to a small saucepan with a little water (1-2 tablespoons). Heat gently and season with salt, pepper, and crushed garlic. Remove from the heat and set aside. Mix the crème fraîche with the spinach. Stir in the beaten egg. Place the puff pastry sheets side by side on a lightly floured surface and let thaw for about 10 minutes. Meanwhile, preheat the oven to 220°C. Stack the puff pastry sheets on top of each other, dust lightly with flour, and roll out thinly enough to fit 6 10cm baking dishes. Place the dishes open-side down on the puff pastry and cut around the edges with a knife, leaving about 1cm between each dish. Line the dishes with the puff pastry and trim off any excess edges. Prick the bottom of the pastry with a fork. Distribute the spinach in the dishes. Roast the sunflower seeds in a dry pan over medium heat, stirring occasionally, until they begin to smell. Sprinkle the seeds over the quiches. Place the quiche molds on a baking sheet and bake in a preheated oven at 220°C for about 25 minutes, until the edges of the puff pastry are golden brown.