Serve up a slice of this family-friendly spinach and bacon quiche made with buttery, filo pastry.
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2 rashers Don Middle Bacon, rind removed, finely chopped
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8 sheets Pampas Filo Pastry, thawed
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50g Coles Australian Butter, melted
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6 extra-large Coles Australian Free Range Eggs, lightly whisked
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1/2 cup (60g) Coles Australian Shredded Tasty Cheddar
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1/2 cup (125ml) Coles Thickened Cream
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250g pkt frozen Birds Eye Chopped Spinach, thawed, squeezed of excess liquid
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Select all ingredients
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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.
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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.
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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.
Source: Spinach and bacon filo quiche
Categories: Uncategorized
