OLD SCHOOL QUICHE
2 sheets frozen puff pastry, thawed
250 g AUSTRALIAN PORK rindless bacon rashers, chopped
Handful flat-leaf parsley leaves, roughly chopped
2 spring onions, thinly sliced
Large handful of baby spinach leaves, roughly chopped
125 g (1 cup) grated cheddar cheese
4 eggs, lightly beaten
250 ml (1 cup) pouring cream
Preheat the oven to 180°C and line a 20 cm tart with baking paper. (I often use my cast-iron frying pan which also works really well.)
Lay one sheet of pastry in the base of the tin so the corners hang over the edge. Place the second sheet of pastry on top at a 45-degree angle and press the pastry into the tin – it should look like an eight-pointed star.
Combine all the remaining ingredients in a bowl. Pour the mixture into the pastry case and pop it in the oven for 15 minutes. Reduce the temperature to 160°C and bake for another 30 minutes or until the pastry is golden and the quiche is cooked through.
Set aside to cool slightly, then remove from the tin, slice and serve with your favourite garden salad.