Quiches were often on our menu in the past. My kids loved it and it was so easy to prepare in advance. The whole combination of puff pastry, eggs, cream, cheese is not exactly a ‘light’ dish, but I’m ready for one today.
Pre bake the puff pastry ‘blind’. Defrost and drain 400 grams of deepfrozen spinach. Bake 2 sliced red onions in some olive oil. Mix the spinach with 4 chopped garlic cloves, 2 table spoons of chopped fresh basil, 1 spicy little pepper. Put on the dough. Spread 150 grams of smoked salmon and the red onions. Finish with a mixture of 3 eggs, 175 grams of philadelphia light, 1 table spoon of dried basil, pepper and salt. Put the quiche in the oven at 180° for approx 30 mins. Serve with a green salad.
Leftovers will be a prefect lunch for the following day.