Ingredients 1 sheet Puff pastry
1 onion, chopped
1 potato, sliced thin (optional)
4 short cut bacon rashers, diced
250g pack frozen chopped spinach
5 eggs or 4 extra large
300 ml cream
½ cup grated cheese
100 g Australian style feta
Cooking oil spray
Preheat the oven to 170°C or 150° if fan forced oven. Spray a 20 cm pie dish with the oil. Defrost the pastry and put in the dish and bring up the sides -use 1 ½ sheets if you prefer thicker pastry. Scrunch up the edges and prick the base and sides and bake for 15 minutes.
Baked pastry shell
Meanwhile, cook the onion for about 2 minutes, add the potato and the bacon and cook for about 3-5 minutes or until bacon is browned.
Cooked bacon, potato and onion
Scatter this mixture over the cooked pastry base.
Squeeze ALL the liquid out of the spinach -I do this with paper towels until no more liquid comes out. This is important or it may not set if you have not done this.
Combine the eggs, feta, cheese, and cream in a bowl, and add pepper.