Easter is almost upon us and if you’re still in need for an easy to make recipe, I’ve got you covered. A quiche with spinach, boiled eggs and other deliciousness. This spinach pie is simply delicious and perfect this weekend or any other weekend this Spring.
For this recipe for spinach pie you need a bag of spinach, a bit of gorgonzola, a cup of heavy cream, grated cheese, egg seasoning, puff pastry and eggs. I added whole boiled eggs in this spinach pie recipe, which is perfect for Easter and makes the quiche less dull.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Allergies: egg, diary, wheat, gluten
125 ml heavy cream
40 grams gorgonzola
350 grams spinach
50 grams grated cheese
1 tbsp breadcrumbs
1 sheet of puff pastry
Boil 4 eggs 10 minutes in hot water. Stir fry the spinach until shrunken. Drain as much moist from the spinach as possible.
In a bowl mix 4 eggs, heavy cream, gorgonzola, egg seasoning, salt and pepper. Add the shrunken spinach to the bowl.
Spray a spring tin with baking spray. Place the puff pastry sheet in the spring tin. Sprinkle with breadcrumbs.
Pour in the spinach-cream mixture. Peel the boiled eggs. Place the eggs in the pie. Top with the grated cheese.
Bake in a 200°C/400°F preheated oven for 35 minutes.
- Enough for 3 to 4 persons for dinner.