807- Mini Quiche With Pesto Sauce And Goat Cheese / ميني كيش بصلصة البيستو وجبنة الماعز
2 tablespoons Panzani pesto sauce
1 tablespoon olive oil
1 medium onion, cut into cubes
500 grams spinach
12 quiche shells
100 grams goat cheese, crumbled
1/2 cup grated Parmesan cheese (optional)
250 grams cherry tomatoes, cut in half
125 milliliters (1/2 cup) heavy cream
Salt and pepper, to taste
1- In a large pan over medium heat, heat the olive oil. Add the onion and cook for 2 minutes until softened.
2- Add the spinach and continue cooking and stir occasionally for 5 to 7 minutes with a spatula until most of the spinach water evaporates.
3- In a medium bowl, add the eggs, heavy cream, pesto sauce, salt, pepper, and whisk until well combined.
4- Place the spinach mixture in the quiche pies and pour the eggs mixture over it. Garnish with goat cheese, top with parmesan cheese, and add cherry tomatoes halves.
5- Bake the mini quiches with pesto sauce and goat cheese in a preheated oven at 200°C (392°F) for 20 minutes until the crust becomes golden brown and the quiche is firm. Serve immediately.