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Spinach and bacon filo quiche
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delightful spinach and bacon quiche on flaky filo crust.
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
Instructions:
  • Preheat your oven to 180C. In a non-stick pan over medium heat, cook the bacon, stirring occasionally, until crisp for about 5 minutes. Place the bacon on a plate.
  • Prepare a 20cm pie dish by greasing it. Lay out the filo sheets on a clean surface. Lightly brush one sheet with butter, then fold it in half. Position it in the dish, ensuring it hangs over the edges. Repeat this process with the rest of the filo sheets and butter, slightly overlapping and layering them to cover the entire dish.
  • In a jug, combine whisked egg, cheddar, and cream. Season with salt and pepper. Layer three-quarters of the bacon and spinach over the filo pastry. Pour the egg mixture over the top. Sprinkle with remaining bacon and spinach. Bake until golden and set, about 30 minutes. Let it cool for 5 minutes before cutting into wedges to serve.

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