Quiche tomatoes, spinach and goat cheese
Serves 6
Ingredients
Spinach and tomato tart
1 sheet puff pastry
4 eggs and 1 yolk
200ml crème fraîche
400g lightly cooked spinach
250g cherry tomatoes
100g goat's cheese in slices
80/100g grated Gruyère cheese
4 or 5 tsp french mustard or enough to cover the pastry
Herbes de Provence
Salt and pepper
Method
Ingredients
Spinach and tomato tart
1 sheet puff pastry
4 eggs and 1 yolk
200ml crème fraîche
400g lightly cooked spinach
250g cherry tomatoes
100g goat's cheese in slices
80/100g grated Gruyère cheese
4 or 5 tsp french mustard or enough to cover the pastry
Herbes de Provence
Salt and pepper
Method
- Melt the spinach in butter with garlic.
- Roll out the pastry in the dish and pre-bake for 10 minutes at 180°C.
- Brush with mustard.
- Place the tomatoes either whole or cut in half lengthwise.
- Arrange them on the pastry covered with mustard, spreading it evenly over the base.
- Sprinkle with grated gruyere
- Beat the eggs and mix with the spinach, season with salt and pepper
- Spread the mixture over the tart.
- Sprinkle with herbes de Provence
- Place a few slices of goat's cheese on top.
- Bake for about 30 minutes at 180°C
When it’s cooked it can stay 2 days in the fridge with plastic film on it.
You can prepare in advance, put it in the fridge for 3/4hours uncooked et voila !