Ingredients
- Handful fresh spinach
- 3 cm of a big leek
- 35 g cashew nuts
- 3 small sheets of puff pastry
- Handful of diced zucchini
- 3 eggs
- 100 ml cream
- 2/3 sprigs of thyme
- 10 gr butter
- Salt and pepper
- Olive oil
Preparation
- Thaw the sheets of puff pastry. Heat the oven at 180°C.
- Cut the zucchini in small cubes. Slice the leek in half (length) and slice in rings. Heat the oil in a pan and fry the zucchini and leek for 1 minute. Add the spinach and fry it until the spinach has shrunken.
- Take the pan of the heat and place the vegetables in a sieve. Strain all remaining liquid from the vegetables with the back of a spoon.
- Place the vegetables in a bowl and add eggs, cream, thyme, salt and pepper to taste. Add the chopped cashew nuts. Mix it all well.
- Oil the inside of the Cheese Baker with butter and line the Cheese Baker with puff pastry.
- Add the vegetables mix to the Cheese Baker.
- Place the Cheese Baker (without the lid) in the oven for 20 minutes.
- Take the Cheese Baker out of the oven place and place it on the base. The lid and the tea light keep the quiche warm. Cannot wait to eat it? Place it on the base without lighting the tea light.
