Bacon and Spinach Quiche

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KEY POINTS
 Preparation Time:    Cooking Time:  
 How Difficult  Easy  Freeze?   No
 Servings

1 quiche / 6 slices

INGREDIENTS

Ingredients

How Much
Savoury pastry case 1
Fresh spinach

175g / 6 oz

Streaky bacon 110g / 4 oz
Medium onion Half
Mature Cheddar Cheese 55g / 2 oz
Single Cream 180ml
Butter 55g / 2 oz
Eggs 2 medium
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 190C / 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.
 

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