Quiche with spinach, cherry tomatoes, salami and Brie cheese

Ingredients for 4 servings:

• 450 g puff pastry (ready-made product)
• 1 small onion(s) OR:
• 2 shallots
• 1 garlic clove(s)
• 1 tbsp butter
• 50 ml white wine OR:
• 1 dashes lemon juice and some water
• 300 g leaf spinach, fresh or frozen
• 150 g salami, noble mushroom
• 200 g cheese, Brie, alternatively Camembert
• 3 eggs
• 50 ml milk
• 1 tsp mustard, medium or hot, according to taste
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Thaw the puff pastry (if frozen), and line a greased 26 cm quiche dish (fold pre-rolled puff pastry from the refrigerated section in half), leaving a border. Thaw the frozen spinach and drain off any thawing water. Wash, trim, and finely chop the fresh spinach. Peel the onion or shallots and garlic, finely dice the onion/shallots, and press the garlic. Sauté both in the hot butter. Add the spinach, deglaze with wine or lemon juice and water, and sauté for about 5 minutes. Remove from the heat and let cool slightly. Stir in the milk, eggs, and mustard. Wash and halve the cherry tomatoes. Dice the salami and cheese, reserving half of the cheese and adding the rest to the spinach mixture along with the tomatoes and salami. Season with pepper and mustard, and if necessary, salt (be careful, as cheese and salami are already salty). Spread the mixture on the puff pastry, sprinkle with the remaining cheese, and bake at 180°C for about 40-50 minutes, until the egg mixture has set. If the quiche is starting to get too brown, cover with aluminum foil for the last 10 minutes. Serve with a fresh salad dressed with a herb vinaigrette.