Bacon, spinach and feta quiche
|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|
|250 g||bacon — shoulder, chopped|
|1||onion — chopped|
|300 g||spinach — chopped|
|15 ml||flour — cake|
|100 - 150 g||feta cheese — cubed|
|2||eggs — large|
|125 ml||cream — or milk|
|salt and freshly ground black pepper|
|250 ml||cheddar cheese — grated|
the dry ingredients together into a bowl.
the butter into the bowl and rub into the flour to form a fine texture.
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).
a non stick pan, saute the bacon until cooked then remove and set aside.
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.
the egg custard ingredients together and season well.
the oven to 180°C.
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.
for +- 25 – 35 minutes depending on how deep your dish is.
with permission of Bits of Carey.