Spinach and bacon quiche

direction

• 1. step 1Roll out the pastry and line a 20.5cm round, 3.5cm deep loose-bottom fluted tart tin. If necessary, roll out the pastry a little more first. Trim off excess pastry and pudding base all over with a fork. Chill for 20 minutes to firm up.
  2. step 2Heat a small skillet over medium heat and fry bacon, stirring occasionally, until beginning to crisp, 5 to 10 minutes. Using a slotted spoon, transfer to a plate lined with baking paper. Pick up a handful of thawed spinach and squeeze it tightly over the sink to remove all excess water. Let’s set it aside.
  3. step 3Preheat the oven to the 200°C (180°C fan) mark. 6. Line the pastry with a large sheet of parchment paper and fill with baking beans. Cook for 25 minutes or until pastry is set on the sides. Carefully remove the parchment paper and baking beans, return the mold to the oven and bake for 10 minutes or until the pastry base is sandy. Remove from oven.
  4. step FourReduce oven to 160°C (140°C fan) mark 3. Whisk milk, eggs, and plenty of seasonings in a large jug. Sprinkle 1/2 each of lardons and spinach into the pastry case (still in the mold). Pour in the egg mixture and scatter over the remaining bacon and spinach.
  5. step FiveCook for 1 hour to 1 hour and 10 minutes, or until filling is set. Let cool slightly in the mold, then transfer to a plate or board. Serve warm or slice at room temperature.