Warm, hearty, full of protein and flavour, this bacon, spinach and smoky tomatina quiche is the perfect balance of comfort and nourishment. Finished with a fresh pear and rocket salad, it’s a simple yet elevated dish for breakfast, lunch or dinner.

Quiche:
• 6 eggs whisked
• 4 bacon rashes cooked till crunchy
• 1 small onion finely chopped (saute till soft)
• Generous handful of baby spinach
• ¾ cup heavy cream
• 1 cup grated tasty cheese
• 1 tsp Smokey Tomatina season by (Screaming Seeds)
• Good quality short crusty pastry
• Finley chopped parsley
• Salt & Pepper to taste
• Grated parmesan cheese

Rocket Pear and Parmesan Salad:
• Rocket 
• 1 pear thinly sliced
• Sliced red onion
• Slices Parmesan cheese
• Dress with olive oil and white wine vinegar.

Method:
Blind bake short crust pasty for 10 mins at 180 degrees.

Combine eggs and cream. Pour egg mixture into the pastry case, sprinkle bacon, onions, spinach and seasoning. Sprinkle with parsley and grated cheese.

Bake at 180 degrees until mixture has just set and let stand.

Sprinkle with parmesan cheese and serve with Rocket Pear and Parmesan Salad.

Recipe and photo by: Kathryn Thompson.