Recipe adapted from taste.com.au

Spinach and bacon filo quiche

Name: Spinach and bacon filo quiche
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 2 rashers Don Middle Bacon, rind removed, finely chopped; 8 sheets Filo Pastry, thawed; 50g Butter, melted; 6 extra-large Free Range Eggs, lightly whisked; 60g tasty cheese; 125ml thickened cream; 250g pkt frozen Chopped Spinach, thawed, squeezed of excess liquid

(0)

servings

4

prep time

25m

cook time

35m

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Serve up a slice of this family-friendly spinach and bacon quiche made with buttery, filo pastry.

7 Ingredients

3 Method Steps

2 rashers Don Middle Bacon, rind removed, finely chopped

8 sheets Filo Pastry, thawed

50g Butter, melted

6 extra-large Free Range Eggs, lightly whisked

60g tasty cheese

125ml thickened cream

250g pkt frozen Chopped Spinach, thawed, squeezed of excess liquid

Step 1

Preheat oven to 180C. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 5 mins or until crisp. Transfer bacon to a plate.

Step 2

Grease a 20cm (base measurement) pie dish. Place the filo on a clean work surface. Brush 1 filo sheet with a little butter. Fold in half crossways. Place in the dish, allowing it to overhang. Repeat with remaining filo and butter, turning and overlapping each sheet slightly to line the dish completely.

Step 3

Whisk the egg, cheddar and cream in a jug. Season. Arrange three-quarters of the bacon and spinach over the filo. Pour over the egg mixture. Top with remaining bacon and spinach. Bake for 30 mins or until golden brown and set. Set aside for 5 mins to cool slightly. Cut into wedges to serve.