Quiche with spinach & bacon by Trudie Styler

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Indy Lifestyle Online

This quiche is part of our Lake House Organics range, which includes chutneys, meat and cheese products, as well as great breads, scones, cakes and organic free-range eggs. It's a great privilege to have an organic farm the time between soil and plate can be less than two hours.



Pastry

175g plain flour
75g butter
1 egg (beaten)
30ml cold water



Filling

2tbsp olive oil
250g spinach
6 rashers smoked bacon, cubed
1 large onion, finely chopped
110g cheddar cheese, grated
2 eggs
150ml single cream
150ml milk
Salt, pepper and nutmeg



To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the egg and water, cover and place in the fridge for 30 mins. Roll out the pastry and line a 25cm flan tin and return to fridge.

For the filling, heat a frying pan with a couple of tablespoons of oil and add the spinach. Keep turning it over until it has wilted then place in a colander to drain. Lightly fry the bacon and onion. Cool, then place in the flan case with the spinach. Cover with the cheese. Beat together the eggs, milk and cream, and season with salt and pepper. Pour into the flan case and sprinkle with a couple of pinches of nutmeg.

Bake at 180C/gas mark 4 for 30-35 mins.

Trudie Styler's Lake House Estate Hamper (140 including a donation to the Rainforest Foundation) is available at Selfridges, 0800 123 400

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