Ingredients (to serve 4)
4 x 8.5cm Blind Baked Tartlet/Quiche Cases
120gr of chopped and blanched spinach
120gr of Fourme d'Ambert, or any other blue cheese
Approx. 200 ml of white sauce
A few pine-nuts, lightly toasted or fried in olive oil
A little sour cream
A dash of olive oil and basil pesto
Coat the bottom of the quiche with the white sauce.
Place most of the spinach on top, and scatter over the diced blue cheese.
Garnish with the remaining spinach and a few pine-nuts.
Bake for approx. 10 minutes in a preheated oven at 180°C.
Serve and decorate the plate with the pesto and sour cream.