- 1 shortcrust pastry
- 200 ml of cream
- 3 eggs
- 1 bag of spinach
- 1 log of goat cheese
- 100 grams of shredded emmental or mozzarella cheese
- Sal Island
We preheat the oven to 180ºC.
We start by passing the spinach through the pan with a drop of oil. We can cook them but it is preferable to go through the pan because otherwise they will absorb a lot of water. Once they have waned and we have them poached, we remove them and reserve them.
In a bowl mix the cream, the eggs and the emmental cheese and season with salt and pepper to taste.
Add the spinach and continue mixing.
In a round mold we put the shortcrust pastry, prick it with a fork and bake it for 5 minutes.
Take the mold out of the oven and pour the blended in it. We cover with pieces of goat cheese and bake at 180º for about 20 minutes.