Spinach quiche with goat's cheese

Ingredients for 4 servings:

• 1 pack of shortcrust pastry from the refrigerated section
• 400 g fresh leaf spinach
• 1 shallot(s)
• 1 garlic clove(s)
• 1 handful of raisins
• some cinnamon powder
• 100 g goat’s cheese
• Salt and pepper, black from the mill
• 200 ml crème fraîche
• 3 eggs
• 1 handful of pine nuts
• 1 pinch(s) nutmeg
• Cayenne pepper
• e.g. butter
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

yummy

Remove the shortcrust pastry from the refrigerator. Wash the spinach leaves. Finely chop the shallot and garlic. Sauté the shallot and garlic in a little olive oil and butter. Add the wet spinach and raisins and sauté for 3-4 minutes, until the spinach leaves have wilted. Add the goat’s cheese, melt, and stir in. Season with cinnamon, salt, and black pepper. Set aside. Preheat the oven according to the package instructions, usually 200°C (top/bottom heat). Mix the eggs with the crème fraîche and season with salt, pepper, nutmeg, and cayenne pepper. Line the pastry with the baking paper in a round baking dish. Prick several times with a fork. Squeeze out the cooled spinach and spread it over the pastry, using as little liquid as possible. Pour the egg mixture over the top. Bake in the oven on the middle rack for 35-45 minutes, until the topping is golden brown. A few minutes before removing from the oven, sprinkle with pine nuts and bake briefly. Remove from the pan while still warm and let cool slightly on a wire rack.