Bacon, spinach and feta quiche

8 servings Prep: 10 mins, Cooking: 1 hr 30 mins
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Homemade pastry, no blind baking and major crowd pleaser.

By Food24 November 07 2014
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Ingredients (16)

Pastry:
250 ml flour — cake
3 ml Robertson's baking powder
salt — just a pinch
50 g butter — cold
1 eggs — yolk only
45 ml water — cold
Filling:
250 g bacon — shoulder, chopped
1 onion — chopped
300 g spinach — chopped
15 ml flour — cake
100 - 150 g feta cheese — cubed
Egg custard:
2 eggs — large
125 ml cream — or milk
100 ml milk
salt and freshly ground black pepper
250 ml cheddar cheese — grated
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Method:

Pastry:

Sieve
the dry ingredients together into a bowl.

Grate
the butter into the bowl and rub into the flour to form a fine texture.

Combine
the egg and water and slowly add to the mixture using a knife to combine/cut
in. It should from a ball of dough. Flatten slightly, wrap with clingfilm and
refrigerate for 20 minutes(this gives you time the prep the filling).

Filling:

In
a non stick pan, saute the bacon until cooked then remove and set aside.
In the
same pan, fry the onions until golden, then add the spinach and continue frying
until it wilts.
Remove from the heat and stir in the flour to absorb the excess
liquid from the spinach.
Add the feta and set aside.

Combine
the egg custard ingredients together and season well.

To
assemble:

Preheat
the oven to 180°C.

Roll
the pastry out and place into a greased quiche pan. Sprinkle the base with half
of the cheese, followed by the filling.
Pour the egg custard over the filling
and sprinkle with the remaining cheese.

Bake
for +- 25 – 35 minutes depending on how deep your dish is.

Reprinted
with permission of Bits of Carey.

To visit
Bits of Carey’s blog, click here.



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