Spinach, Bacon & Pumpkin Quiche
Ingredients
Half a pumpkin - peeled & cubbed
2 Red onions
1 tbsp Balsamic Vinegar
1 tbsp soft brown sugar
Shortcrust Pastry
250g Bacon
8 Eggs
1 cup Half & Half
350g frozen spinach
Olive oil
Salt & pepper
Method
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1
Pre-heat oven to 180°
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2
Peel and chop pumpkin into cubes and roast in the oven until soft and cooked. Defrost spinach and set aside
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3
Heat a drizzle of olive oil in a pan, Add the onion and stir to coat. Spread the onions out evenly over the pan and let cook, stirring occasionally. Once onions start to brown, add balsamic vinegar and soft brown sugar. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside.
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4
Next cook the bacon, do this in batches to not over crowd the pan, the crispier the better!
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5
While the bacon is cooking, grease quiche tin. Roll out pastry to desired thickness and line. Set aside.
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6
Now for the filling, add eggs, Half & Half, salt and pepper to a bowl and mix till all combined.
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7
Now for the fun part, begin layering your quiche, squeeze excess water from spinach and cover the bottom of the tin, then add a layer of pumpkin, bacon and then caramelised onion. Depending on dish size you can repeat the layers again.
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8
Once assembled pour over egg mixture and place in the oven for 30-45 mins until egg is cooked.
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9
Remove from the dish, serve and enjoy!