Balsamic Onion, Bacon & Spinach Quiche

Ingredients

• 350g of store bought shortcrust savoury pastry
• 2 cups spinach
• 250g rashers streaky bacon
• ¼ cup of Maison Therese Balsamic Onion Relish
• 3 large eggs
• 100ml milk
• 300g double cream
• Pinch of nutmeg
• 6 sprigs of fresh thyme
• 2 cups grated cheddar

Serves 5

Method

1. Pre heat the oven to 180 fan bake. Roll out the pastry on a lightly floured surface. It needs to be large enough to fit a 25cm loose-bottomed tin, with a slight overhang around the top. Gently press the pastry around the sides with your fingers and then using a fork prick the base. Put in the fridge for 10 minutes.
2. Place a sheet of baking paper over the pastry and fill it with something heavy like baking beans or rice. Bake for 15 minutes.
3. Carefully tip out the beans and remove the baking paper. Place it back in the oven for a further 10 minutes until the pastry looks just cooked.
4. While the pastry is cooking, fry the bacon until slightly crispy, then tip onto a plate lined with paper towels. In the same pan fry the spinach until it wilts.
5. Whisk the cream, milk, eggs and nutmeg. Then add the bacon, spinach and half the cheese.
6. Once the pasty is cooked, turn the oven to 170 fan bake. Spoon the Balsamic Onion Relish over the base of the pasty. Then pour over the bacon, spinach and cream mixture. Sprinkle the rest of the cheese over and scatter the thyme leaves on top.
7. Bake for 30 minutes until it is golden and just set.
8. Leave the quiche to set for 10 minutes and then remove from tin.