Broccoli spinach pie

Name: broccoli spinach pie
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 5 slice cream butter puff pastry freezer; 300 g fresh spinach; 300 g Broccoli; 75 g unsalted cashew nuts bag of 150 g; 4 medium sized egg; 250 ml fresh cream; 150 g young mature goat's cheese broken

Hearty cake with broccoli, spinach, cashew nuts and goat's cheese.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 180 ° C.
Grease the quiche mold with butter and coated with the thawed puff pastry.
Prick holes in the soil with a fork. Bake the bottom for about 10 minutes in the oven.
Meanwhile, bring a pot of water to the boil. Immerse the spinach in boiling water (blanch) and remove it immediately with a skimmer.
Drain in a colander and push out the excess moisture.
Divide the broccoli into florets and cook in the same pan for 2 minutes. Drain.
Divide the vegetables over the cake base and sprinkle the cashew nuts over it.
Beat the eggs with the whipped cream and season with salt and pepper.
Grate the goat's cheese.
Pour the cream mixture over the vegetables and sprinkle with the cheese. Fry the cake in the middle of the oven in about 35 minutes until golden brown and done.
Bon appétit! .