250 g wholemeal shortcrust pastry
200 g spinach
200 g creme fraiche
1 onion sliced
150 g brie cut into small cubes
salt and pepper
1 tablespoon olive oil
Place the StirAssist in the bowl, add the onion and oil.
Set the Stew P1 function then press Start to begin cooking.
When the tone sounds, add the spinach leaves and leave to sweat just in the remaining heat for 2 minutes.
Mix the crème fraiche with the eggs and season with salt and pepper.
Line a cake tin with the shortcrust pastry.
Place the cubes of Brie, spinach on the bottom and pour in the crème fraiche mixture.
Bake in the oven at 180°C for 30 minutes.