The key to this delicious quiche setting is squeezing all the moisture out of the defrosted spinach. Serve with a fresh green salad for a light lunch or supper, or with some potatoes and roasted veg for a heartier meal.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 55 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
410
Ingredients
320g
pack ready-rolled shortcrust pastry, we used Jus-Rol, see GH TIP
125g
smoked bacon lardons
200g
frozen whole leaf spinach, defrosted, see intro
350ml
whole milk
2
medium eggs
Directions
Step 1Unroll the pastry and use to line a 20.5cm round, 3.5cm deep, loose-bottomed fluted tart tin, rolling the pastry out a little more first, if needed. Trim excess pastry and prink base all over with a fork. Chill for 20min, to firm up.
Step 2Heat a small frying pan over medium heat and fry the bacon for 5-10min, stirring occasionally, until starting to crisp up. Using a slotted spoon, remove to plate lined with baking parchment. Lift up handfuls of the defrosted spinach and squeeze firmly over the sink to remove all excess moisture. Set aside.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Line pastry with a large sheet of baking parchment and fill with baking beans. Cook for 25min, or until the pastry sides are set. Carefully remove the parchment and baking beans and return tin to the oven for 10min, or until the pastry base feels sandy. Remove from oven.
Step 4Reduce oven to 160°C (140°C fan) mark 3. In a large jug, whisk the milk, eggs and plenty of seasoning. Scatter 1/2 each of the lardons and spinach into the pastry case (still in tin). Pour in the egg mixture, then scatter over the remaining bacon and spinach.
Step 5Cook for 1hr-1hr 10min or until the filling is set. Allow to cool slightly in the tin before transferring to a serving plate or board. Serve warm or at room temperature in slices.
GH TIP To prevent cracking, allow your pastry to sit at room temperature for 10 minutes until rolling.
For a more classic recipe check out our quiche Lorraine recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
