Spinach and bacon quiche

Method11 steps · about 1 hr

1. 1

   Step 1: Preheat your oven to 185 °C.

2. 2

   Step 2: Thaw the frozen spinach (320 g) in the microwave and drain very thoroughly, yielding about 220 g drained spinach from 320 g frozen.

   Uses 320 g frozen spinach, thawed and thoroughly drained to about220g

3. 3

   Step 3: Prepare the egg, cream and milk custard as follows.

4. 4

   Step 4: Break the eggs (5) and beat them as for an omelet.

   Uses 5 eggs

5. 5

   Step 5: Whisk the 25 cl cream and 10 cl milk into the beaten eggs. Alternatively, use 350 ml half-and-half instead of both the cream and milk.

   Uses Five beaten eggs · 25 cl crème fraîche or heavy cream · 10 cl milk

6. 6

   Step 6: Stir the small smoked-bacon (250 g) pieces, drained spinach and two handfuls grated cheese into the custard.

   Uses Egg, cream and milk custard · 250 g smoked bacon, in small pieces · Thawed thoroughly drained spinach · 2 handfuls grated Emmental or Comté cheese

7. 7

   Step 7: Line the tart tin, fill and bake as follows.

8. 8

   Step 8: Roll out the shortcrust pastry (1) and line a tart tin, preferably metal. Use a tin large enough to hold the filling without overflowing.

   Uses 1 shortcrust pastry

9. 9

   Step 9: Prick the pastry base lightly with a fork, then pour in the prepared filling.

   Uses Pastry-lined tart tin · Spinach, bacon and cheese custard

10. 10

    Step 10: Sprinkle extra grated cheese over the filled quiche if desired.

    Uses Filled spinach-and-bacon quiche · Extra grated cheese for topping, optional

11. 11

    Step 11: Bake for about 40 minutes at 185°C (365°F), until the pastry is cooked and the centre filling is set, reaching 71°C (160°F). Allow to cool slightly before slicing.

    Bake Quiche · 40 minUses Filled quiche with optional extra cheese