Spinach, Bacon & Parmesan Quiche.

Since it's been really hot here the past few days, I thought I would make Dad'n something different to take for lunches, as sandwiches don't hold up the best in this weather. At the time, I had juch finished talking with a friend about easy meal idea's... so this one was on the top of my head when I walked into the kitchen!

I made my pastry and filling in the thermomix but as per most of my recipes you can take the ingredients and methods and just do them the way you normally would.

Ingredients:
Pastry

200g of plain flour
100b butter (chilled and cut into pieces)
Pinch of salt
50g of chilled water

Filling

1 onion

100g of bacon

100g of baby spinach

4 eggs

3/4 cup of cream

1/2 cup of milk

1/3 cup of parmesan cheese

salt & pepper to taste

Thermomix instructions for pastry:

1. Put flour, butter and salt in the TM bowl & mix for 10 seconds on speed 6

2. Set dial to closed lid, add water & knead for 15 second on interval speed to form the dough

* Add a little more water if you need to make it bind a little more

3. Empty out your mixture on a floured board and knead a little bring it all together

4. Put your dough in a bowl and into the fridge for 15 minutes

5. Roll it out and its ready to go! About 3 minutes to put together then just the resting time.

6. Time to line your greased quiche dish and fix your edges.

Instructions for filling:

1. Peel onion & quater

2. Place in TM bowl and chop for 3 seconds on speed 7

3. Add bacon that has been chopped into pieces to the onion

4. Add a drizzle of olive oil

5. Saute the onion & bacon for 3 minutes on 100c on REVERSE speed 1

6. Add eggs (lightly wisked), milk, cream, parmasen cheese (grated)

7. Mix for 10 seconds on REVERSE speed 3

8. Add baby spinach leaves and mix for a further 20 seconds on REVERSE speed 3 until its all combined

9. Pour it all into your pastry lined quiche dish and its ready for the oven!

10. Bake for 30 minutes in a 200c oven

**** If I was making this to eat straight away or had more time, I would have blind baked the pastry for 10 minutes by covering it with baking paper and putting some rice in the bottom but 9 out of 10 times I dont have the time so pour the filling straight on to the raw pastry)****