Spinach and sun-dried tomato quiche

Ingredients

• pine nuts
• puff pastry (1 sheet/roll)
• spinach (250 g)
• sun-dried tomatoes
• vegan ricotta (200 g)

Method

1. Cut the puff pastry into circles using a muffin tin as a size guide.
2. Lightly oil a muffin tin and place the pastry circles inside.
   1. Alternative: you can bake them on an oiled baking tray if you don’t have a muffin tin.
3. Make the filling:
   • mix the spinach with the ricotta
   • blend with an immersion blender
   • season with salt
4. Spoon the cream onto each pastry circle.
5. Add a few pieces of sun-dried tomato on top of each quiche.
6. Bake:
   • Temperature: 190 °C (static oven)
   • Time: 20 minutes
   • They are ready when golden and crisp
7. Optional: add pine nuts or other seeds.
   1. If you want them toasted, add them before baking.

Notes

• You can make them the same morning or the day before.
• To serve: reheat for a few minutes in a hot oven.

Attachments

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