Quiche with Butternut and Spinach

Method

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.