Goat’s Cheese Quiche with Baby Spinach and Carrots
40—50 Min
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. Our Veggy Classic mix really brings out the flavors of the delicious ingredients in this quiche.
- 🍽main course
- 🌏international
- 🥒vegetarian
- 🥕carrot
- 🧀cheese
- 🌾grain
- kernel & grain
- 💘 Date Night
- 👪Family Meal
- 💕Mother’s Day
Ingredients 4 Portions
- 1 pkg.Ready-made quiche pastry
- 5 Eggs
- 250 mlWhipping cream
- 150 gGoat's cheese
- 1 tbsp.Pine nuts
- 200 gBaby carrots
- 1 Baby spinach, handful
- 1 pkg.Veggy Classic Seasoning Mix
- 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. In a bowl, combine the egg, whipping cream, Veggy Classic 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 35 minutes at 170°C (338°F) using the fan setting.
- 6
Slice the quiche, serve on plates and enjoy.