Ingredients :-

Shortcrust Pastry – 1 portion

Spinach leaves – 2 bunches, washed

Garlic – 1 clove

Onion – 1, diced

Bacon – 4-5 strips, fried (for Quiche Lorraine)

Eggs – 3

Milk – 1/2 cup

Grated Parmesan cheese – 1/2 cup
Method:

1. Cook the Spinach : Fry the garlic & onion in some oil, add spinach leaves, sprinkle some salt & stir fry till the leaves have wilted. Take off from heat, drain liquids & let cool.
   *If making Quiche Lorraine, fry the bacon strips first. Fry the garlic, onion & spinach in the bacon oil.
2. Preheat oven to 200ºC (400ºF).
3. Roll the shortcrust pastry to fit a 20cm (8″) pie or 23cm (9″) flan dish
4. Prick holes on the bottom & sides of pastry so that the pastry does not puff
5. Layer the cooked spinach on top of the pastry.
6. If making Quiche Lorraine, cut the cooked bacon strips into small bits and sprinkle over the spinach.
7. In a mixing bowl, whisk the eggs till it feels light. Add the milk & parmesan cheese to the eggs and mix well.
8. Pour egg mixture over the spinach/bacon, taking care not to fill to the top of the pie or flan dish.
9. Bake in the oven for 25 to 30 minutes till the egg is cooked through.
10. Leave to cool before serving.