VEGGY clasic Ziegenkäse Quiche mit Blattspinat und Karotten

Goat’s Cheese Quiche with Baby Spinach and Carrots

Name: Goat’s Cheese Quiche with Baby Spinach and Carrots
Total time: 50 min
Yield: 4 Portions
Ingredients: 1pkg. Ready-made quiche pastry; 5 Eggs; 250ml Whipping cream; 140g Goat's cheese; 1tbsp. Pine nuts; 200g Baby carrots; 1 Baby spinach, handful; 2tbsp. Greek Herbs; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

40—50 Min

Greek Herbs

There are so many different types of quiche, and it's definitely one of those dishes that ought to be on the menu every week. Goat's cheese and carrots are the stars of the show in this particular version, though other vegetables can be used depending on what's in season.

Ingredients 4 Portions

1 pkg.Ready-made quiche pastry
5 Eggs
250 mlWhipping cream
140 gGoat's cheese
1 tbsp.Pine nuts
200 gBaby carrots
1 Baby spinach, handful
2 tbsp.Greek Herbs
1 pinchSea Salt, Coarse
1 pinchPepper Black, Whole

Preparation

1
Grease a quiche tin and line it with the pastry. Preheat the oven to 170 °C (392 °F).
2
Use a fork to prick holes in the base and bake for around 5 minutes. In a bowl, combine the egg, whipping cream, Kotányi Herbs and crumbled goat's cheese. Pour the mixture into the quiche tin.
3
Wash the carrots and halve them lengthways. Wash the spinach.
4
Distribute the carrots, so that everything is well covered by the mixture. Season with sea salt and ground pepper.
5
Bake the quiche for 45 minutes at 170 °C (338 °F) using the fan setting.
6
Slice the quiche, serve on plates and enjoy.