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. We suggest not having pastry cases delivered, too often they end up broken. A visit to the supermarket to pick them up is best.
The filling is slightly firmer compared to many quiches and doesn't have the "eggy" taste and "sloppy" texture of most quiches. It's still a quiche but more substantial and cheesey than average. I am sure there are similar recipes out there, but this is most definitely my favourite.
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
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.STEP 2
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 cool for a few minutes. Cut the bacon into bite sized pieces and place on kitchen paper.STEP 3
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.STEP 4
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.STEP 5
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 at room temperature but can also be served warm.
Quiche will keep in the refrigerator for two to three days and is best covered with cling film or aluminium foil.