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 🥳