Spinach Camembert Quiche

For the spinach and camembert quiche, preheat the oven to 180 °C top and bottom heat. Wash the spinach, blanch, rinse in ice water and squeeze well. Cut the leaves slightly smaller. Finely chop garlic and chili pepper. Cut cocktail tomatoes into quarters. Cut camembert into slices.

Mix spinach with the pickled tomatoes, garlic, cocktail tomatoes, chili and spices, season with salt. Roll up the puff pastry and line the springform pan with it (bottom and sides). Put the rest of the dough aside for decoration. Fill the spinach into the form and smooth it, cover with the camembert slices. Tuck the cashews between the camembert slices.

Arrange shapes from the remaining puff pastry on top. Bake spinach-camembert quiche for about 40 minutes, until the top is browned.

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