in Recipes

Small spinach and gorgonzola quiches

updated

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Ingredients for 1 servings:

  • 4 slice(s) puff pastry , Ready-made product
  • 450 g leaf spinach, frozen and thawed
  • 1 medium-sized onion(s), diced
  • 200 g cherry tomatoes, halved
  • 100g Gorgonzola
  • 75 g cream
  • 75 g sour cream
  • 2 m.-sized eggs
  • 2 tbsp pine nuts
  • salt and pepper
  • nutmeg
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

For 4 molds with a diameter of 12 cm each

Preheat oven to 170°C fan/convection oven. Roll out the puff pastry sheets slightly and line the baking dishes. Prick several times with a fork. Sauté the thawed spinach and diced onion in a little oil, season with salt, pepper, and nutmeg, and press dry. Distribute the spinach and tomato halves evenly among the baking dishes. Whisk the Gorgonzola, sour cream, cream, and eggs with a fork, season with salt, and pepper. Pour evenly into the baking dishes, sprinkle with pine nuts, and bake in the oven for about 35 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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