It is natural that in the Spring you feel like eating “greens”. The choice of vegetables in the shop isn’t yet impressive: young potatoes from Morocco, sour tomatoes…. The same old spinach may be our saviour. Frozen with whole leaves satisfied my spring need for a vitamin dinner, I serve it with roasted cherry tomatoes.
1 package of puff pastry
about 1 cup defrosted spinach leaves
100 ml (3,5 fl oz) milk
50 g (2 oz) mascarpone cheese
50 g (2 oz)brie cheese (I used the spreadable one)
2 tbsp garlic oil
Baking tray line with baking paper on which place puff pastry ( leave high shore). On a pan heat up oil, put in the spinach and defrost it keeping on low heat, evaporate excess water. In a bowl whisk eggs with cheese and spices. On a pastry put half of spinach, pour the egg mixture, top it with rest of the spinach. Bake at 200 oC (400 F), until golden. Before serving cool the quiche.