Spinach, Bacon & Tomato Quiche Recipe

Making the Spinach, Bacon & Tomato Quiche

1. Place the plain flour and butter in a food processor and process until mixture resembles fine breadcrumbs.
2. Add the egg yolks and 1½ tbs cold water. Process until dough just comes together.
3. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc then cover with plastic wrap and pace in the fridge for 15 mins to rest.
4. Meanwhile, preheat oven to 200°C.
5. Line a baking tray with baking paper and place the cherry tomatoes on the tray. Drizzle with half the olive oil. Season and bake for 10 mins or until tomatoes begin to collapse. Set aside to cool.
6. Heat the remaining olive oil in a frying pan over medium heat. Add brown onion and chopped bacon rasher. Cook, stirring, for 5 mins or until onion softens and bacon is cooked through.
7. Roll out the pastry on a lightly floured surface to a 15cm x 40cm rectangle.
8. Line a 10cm x 34cm fluted pie tin with removable base with pastry. Use a sharp knife to trim excess pastry. Place pastry case in the fridge for 15 mins to rest.
9. Place the pastry case on a baking tray. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins.
10. Remove paper and weights or rice and bake for 8-10 mins or until light golden. Reduce oven to 160°C.
11. Whisk the egg and cream in a bowl and season. Arrange onion mixture, baby spinach leaves and ricotta cheese in the pastry case. Pour over the egg mixture.
12. Bake for 30 mins or until just set. Top with roasted tomatoes. Serve warm or at room temperature.