Spinach and bacon quiche

Did you know this is the first quiche I’ve ever made? Well it is, and it was surprisingly easy not to mention delicious.

Dough:

• 1 1/2 cups flour
• 125 g cold salted butter, cubed
• 1 large egg
• 3 tablespoons cold water.

Mix the butter and flour in a large bowl. Use your hands, or a pastry cutter, to combine the ingredients until the mixture has crumbled. Make a well in the center and add the egg and water, combine the mixture until it comes together. If the mixture is not combining add in 1-2 teaspoons of water, half a teaspoon at a time, until it can form a ball.

Roll the dough out between two sheets of baking paper until it is just larger than your pie tin. Roll the dough around the rolling pin then unroll it over the pastry tin to prevent it from tearing (it doesn’t matter if it does, you can fill in any mistake with remaining dough). Trim off the excess dough around the edge of the pie tin with a sharp knife.

Filling:

• 125g Ricotta
• 1/3 cup cream
• 3 eggs
• 1 small onion
• 3 cups uncooked spinach
• 3 rashers bacon
• 2 cloves garlic
• 1/3 cup green onion
• 1 tomato

Preheat oven to 200 degrees Celsius

Heat a large skillet over medium-high heat with a tablespoon of olive oil. When the pan is hot add the garlic, onion and bacon. Cook for 2-3 minutes or until bacon is crispy and onions are translucent. Reduce the heat to low and add the spinach , remove from the heat once spinach has wilted. Allow to cool for 5 minutes.

In a large bowl combine the ricotta, cream, eggs and green onion. Add the spinach mixture and stir until combined. Pour mixture into the pie tin, top with slices of tomato.

Bake for 30-35 minutes, until the dough is cooked and the tomatoes are tender.