Ingredients

1 pack of Eisberg My salad
1 pack of puff pastry
10 dkg of spinach
5 dkg of goat cheese
150 ml of whipped cream
3 eggs
2 medium spring onions
1 teaspoon of salt
pepper to taste
1 tablespoon of butter
4 slices of bacon
50 ml of olive oil
2 tablespoons of sherry vinegar
1 teaspoon of Dijon mustard
salt to taste
pepper to taste

Directions

Beat the eggs, mix with the cream, salt, pepper, and spring onions sliced into rings. Wither the spinach in a pan for 2-3 minutes, then mix it into the cream mixture. Cut the bacon, melt it a little, and also mix it with the cream. Roll out the puff pastry. We line buttered mini quiche molds with the mixture, then evenly distribute the creamy spinach filling among them. In a preheated oven bake until ready for approx. 20-25 minutes. Mix the ingredients of the vinaigrette and pour it over the salad just before serving. Serve with warm quiche.