Spinach with tomatoes and mozzarella

Preheat the oven to 200 ° C. Finely chop the garlic. Heat the olive oil in a stirring fruit the glaze gently. Add the spinach hand in hand and let the leaves shrink to a high heat. Let the spinach drain well in a colander and press out the excess moisture.

In the meantime, cover the cake pan with the puff pastry. Cut the mozzarella into cubes. Beat the eggs with yogurt, oregano, salt and freshly ground pepper and spoon in the spinach. Divide this mixture into the cake pan and press in the cherryto and mozzarella cubes.

Bake the quiche a ridge under the center in the oven in 25-30 minutes until golden brown and done. Allow the cake to cool slightly, remove the shape and cut the cake into squares.