1 quantity of good shortcrust pastry – I use sour cream pastry made by careme pastry
5 streaky bacon slices, thickly sliced
4 egg yolks
250ml cooking cream
salt and pepper to taste
1/2 cup grated cheese
5 or 6 blocks of frozen spinach cooked as per packet instructions
Preheat your oven to 200C
Grease and line a 20cm loose – bottomed quiche tin with the pastry and place a piece of baking paper over the pastry and cover with baking beans and bake blind for 20 minutes on a baking tray. Remove the pastry case from the oven and turn the oven down to 170C. Take the baking beads and the baking paper out from the pastry case.
Fry the bacon until crispy. Place onto a piece of paper towel to drain. Scatter the cooled spinach and bacon mixture over the base of the quiche.
Whisk together the eggs, cream and salt and pepper. Pour the egg mixture over the bacon and spinach mixture and bake in the oven for 25-35 minutes or until the egg mixture is firm and golden.
Cool to room temperature before serving with a side salad