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Quiche with Butternut and Spinach


  • 4 Pidy quiches 11cm
  • ½ butternut squash
  • 500g spinach
  • 200ml cream
  • 3 eggs
  • 50g parmigiano
  • 50g goat’s cheese
  • Pepper and salt
  • Rosemary
  • Ras el hanout


Servings: 4

  1. Cut the butternut into cubes.
  2. Bake for 4 minutes.
  3. Mix the eggs with the cream.
  4. Add some rosemary, parmigiano, salt, pepper and a pinch of ras el hanout.
  5. Fill the quiches with the cubed butternut, spinach leaves, goat cheese and the egg mixture.
  6. Place the quiches at 170°C for 20 minutes, followed by 10 to 15 minutes at 150°C.
  7. Let the quiches cool for 2 minutes and decorate with a rosemary leaf.

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catalogue Pidy 2024