Very Easy Spinach Quiche Recipe from Puff Pastry 🥬

By Refika's Kitchen · 45 min

Ingredients

Instructions

1. Thaw the puff pastry sheets at room temperature for 10 to 15 minutes.
2. Lightly flour the work surface. Stack the sheets on top of each other and roll them out until slightly larger than a 26 cm tart pan. Place the pastry in the pan and trim the excess. You may press some of the excess into the centre of the tart.
3. Spread 450 g of frozen spinach over the pastry. Add finely chopped sweet red pepper, some of the grated cheese, a pinch of black pepper and a pinch of salt. Mix everything together.
4. Whisk the egg, 300 ml of heavy cream, a pinch of salt and a pinch of black pepper. Pour over the filling and sprinkle the remaining cheese on top.
5. Preheat the oven to 200°C (392°F), top and bottom heat, no fan. Bake the tart on the very bottom rack for 30 to 35 minutes, then move it to the middle rack and bake for a further 25 to 30 minutes, about 1 hour in total.

Summarized from Refika's Kitchen's video. Watch it for the details.

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EggCheeseCreamBell pepperHeavy creamSpinachPuff pastry