20 years ago quiches became really popular. Different varieties of pies in combination with a large salad for a large group of eaters were easy to prepare in advance and are still an excellent way to please everyone.The only disadvantage remains that you can easily eat a lot of kcal without feeling overloaded, but I admit that quiches are awesome comfort food.The 10th anniversary edition of Libelle lekker’magazine offers 70 cosy recipes. One of them inspired me for this quiche. Prebaking a quiche is incredibly important to obtain also a well baked bottom. Put the puff pastry in cake form. Make some holes in the dough by using a fork. Cover with baking paper. Fill with dried beans or dried peas or baking pearls. Bake during 10 minutes at 180°. Stop the oven. Remove the beans/peas/pearls and put back in the oven to continue ‘after baking’. Clean and wash 500 grams of fresh spinach. Drain. Heat a pan. Spread a little drizzle of olive oil and bake the spinach until al dente. Drain.Chop and fry 4 garlic cloves. Add 500 grams of sliced mushrooms and 2 teaspoons of dried basil. Bake. Add to the spinach. Taste, add pepper, salt and some nutmeg.
Mix 3 eggs and 200 ml of vegetal cream. Add pepper, salt, some nutmeg and some fresh thyme leaves.Spread the vegetables on the puff pastry. Spread the egg/cream mixture. Finish with 200 grams of gorgonzola.
Bake in the oven at 180°for 30 minutes. Finish with fresh basil.Too much for 2p? Leftovers are an ideal lunch.
Happy birthday, Libelle-lekker’magazine 🥳
Doc V's Healthy Kitchen 
This looks really delicious! We usually have quiche for Christmas breakfast because we avoid dairy and eggs most of the time to keep our cholesterol under control. So, it’s a treat indeed! The puff pastry is a good idea.
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I’m a real egg addict. Eggs are no longer considered to be eliminated in a healthy diet 😋
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