SPINACH BACON AND PARMASAN QUICHE
- 2 cups of cake flour
- 150 g of butter
- salt
- 1 egg
- 2 teaspoons of olive oil
- 1 chopped onion
- 100 g of baby spinach leaves
- 100 g of bacon strips
- 4 eggs
- ¾ cup of cream
- ½ cup of milk
- ⅓ cup of shredded Parmesan cheese
In a processor, process butter, flour, and a pinch of salt into crumb form. Add egg and one to two tablespoons of water and process further.
Knead dough, cover, and chill for 10 minutes.
Between two floured sheets of baking paper, roll pastry with a rolling pin. Line a 25 cm loose-based flan with pastry and let chill for 30 minutes.
Meanwhile to make the filling: in a frying pan over medium heat, heat oil, onion and bacon. Cook for 8 to 10 minutes or until onion is soft. Drain.
Microwave spinach for one minute. Let cool and chop.
After preheating the oven to 190°C, line pastry with baking paper and fill with uncooked rice. Bake for 10 minutes. Remove rice and paper.
Pour spinach, bacon and onion into pastry and spread.
In a bowl, whisk eggs, cream and milk. Pour into pastry.
Top with Parmesan cheese and bake for 30 minutes.
Photo: Hettie Bezuidenhout
