Quiche with Prawns, Goat Cheese and Spinach

Wash and blanch the spinach well and pat dry with kitchen paper. . Peel and finely chop the onion and sauté in butter until golden. Also fry the prawns briefly, take them out of the pan, place them on kitchen paper and let them cool down. Mix the egg with the creme fraiche, season with salt and pepper, mash the goat cheese and fold into the creme fraiche egg mixture.

Brush a small baking dish with truffle oil, insert the puff pastry and cut off the protruding edges. Layer the spinach leaves, top with prawns, sprinkle with the fried onions, cover everything with goat cheese creme, cut the puff pastry leftovers into strips and arrange on the quiche in a grid shape.