A creamy quiche that blends the softness of sautéed spinach, the crunch of walnuts, and the sweetness of dried figs.🌿The goat cheese adds a mild, tangy flavor that perfectly balances the dish, all nestled in a crispy, golden pastry crust.🥧
A creamy quiche that blends the softness of sautéed spinach, the crunch of walnuts, and the sweetness of dried figs.🌿The goat cheese adds a mild, tangy flavor that perfectly balances the dish, all nestled in a crispy, golden pastry crust.🥧
20 mins
0 mins
20 mins
Preheat the oven to 180 °C (350 °F). Place the pastry sheet over the quiche mold and press gently to fit the edges. Trim the excess and line the base with parchment paper. Add chickpeas or dried beans on top and pre-bake for 15 minutes.
Heat a large pan with a drizzle of olive oil and add the chopped onion. Sauté until golden.
Add the washed and chopped spinach along with the chopped walnuts. Stir-fry for 4–5 minutes, until the spinach releases some liquid.
In a separate bowl, beat the eggs. Add the vegan cream and evaporated milk, then mix well. Season with salt and pepper to taste.
Spread the spinach and walnut mixture evenly over the pre-baked crust. Sprinkle the chopped dried figs evenly on top. Crumble the goat cheese and distribute over the mixture.
Pour the egg, cream, and milk mixture over all the ingredients in the mold.
Bake for 25–30 minutes, or until the surface is golden brown and the filling feels firm to the touch. Let the quiche cool for a few minutes before slicing.
Preheat the oven to 180 °C (350 °F). Place the pastry sheet over the quiche mold and press gently to fit the edges. Trim the excess and line the base with parchment paper. Add chickpeas or dried beans on top and pre-bake for 15 minutes.
Heat a large pan with a drizzle of olive oil and add the chopped onion. Sauté until golden.
Add the washed and chopped spinach along with the chopped walnuts. Stir-fry for 4–5 minutes, until the spinach releases some liquid.
In a separate bowl, beat the eggs. Add the vegan cream and evaporated milk, then mix well. Season with salt and pepper to taste.
Spread the spinach and walnut mixture evenly over the pre-baked crust. Sprinkle the chopped dried figs evenly on top. Crumble the goat cheese and distribute over the mixture.
Pour the egg, cream, and milk mixture over all the ingredients in the mold.
Bake for 25–30 minutes, or until the surface is golden brown and the filling feels firm to the touch. Let the quiche cool for a few minutes before slicing.
1 hr 40 mins
5 mins
