Take the strain and risk out of making your own pastry by using a
savoury pie case, available at most large supermarkets. It tastes just
as good as home made pastry but cuts preparation time dramatically.
KEY POINTS
Preparation Time:
Cooking Time:
How Difficult
Easy
Freeze?
No
Servings
1 quiche / 6 slices
INGREDIENTS
1 savoury pastry case
175g / 6 oz fresh spinach
110g / 4 oz streaky bacon
Half a medium onion
55g / 2 oz mature Cheddar Cheese
180ml
Single Cream
55g / 2 oz butter
2 medium eggs
Salt and pepper to taste
COOKING EQUIPMENT
1 frying pan (skillet)
PREPARATION
Peel, top and tail the onion. Finely slice half of it and store the
other half in the fridge for later recipes.
Gently whisk the eggs with a fork.
Grate the cheese.
Method
How to Cook Wilted Spinach On a medium heat melt the butter in a pan and add the spinach.
It may not all fit in initially but it will as the spinach wilts.
Cook, stirring continuously for 1 minute. Add 3 tablespoons of water
and continue stirring until all the spinach is completely wilted.
This should take another couple of minutes.
Place the spinach in a colander press it down gently to remove any
excess liquid.
Cook the streaky bacon on a medium heat in a
frying pan until it begins to crisp a little. Remove it from the
frying pan (leave the fat in the pan) and let it to cool for a few
minutes. Cut the bacon into bite sized pieces and place on kitchen
paper.
Set the oven heating to 190°C / Gas Mark 5.
Add the chopped onions to the frying pan and fry
for about ten minutes turning them frequently.
Add the spinach and chopped bacon stirring the
mixture until all the ingredients are well mixed. Add a little salt
and pepper. Take the pan off the heat and place the ingredients into
a bowl.
Let the mixture cool in the bowl for a couple of minutes.
Add the cream and cheese to the bowl and mix it all together with a
fork.
Add the whisked eggs to the bowl and mix in thoroughly with
a fork.
Spoon the mixture into the savoury pastry case and
gently even it out.
Place in the pre-heated oven for 35 minutes
until the quiche has set.
The quiche is best eaten cold but can also be served hot.
