Ingredients

• 1 quantity shortcrust pastry
• 1 tbsp olive oil
• 6 rashers smoked streaky bacon, chopped
• 4 large shallots, cut into thin wedges
• 175g/6oz fresh spinach leaves, stems removed
• 75g/2¼oz mature Cheddar, grated
• 5 eggs, large
• 225ml/8fl oz single cream
•   salt and pepper

Method

1. Preheat the oven to 200C/400F/Gas 6. On a lightly floured surface, roll out the pastry and use to line a 23cm/9in round, loose-bottomed deep flan tin. Prick the base lightly with a fork, then line with foil or greaseproof paper. Fill with ceramic baking beans or dried beans and bake for 15 minutes. Remove the beans and foil, then bake for a further 8-10 minutes until the pastry is pale golden. Reduce the oven temperature to 180C/350F/Gas 4.
2. Heat the olive oil in a frying pan, then fry the bacon and shallots for 4-5 minutes until golden. Remove the bacon and shallots and set aside. Add the spinach to the pan; cook for 1-2 minutes until it starts to wilt; drain if necessary. Mix with the cheese, shallots and bacon in the pastry case.
3. Beat the eggs lightly in a bowl, stir in the cream and season. Pour into the pastry case and bake for 30-35 minutes until golden and set; cool slightly. Remove from the tin to serve.

Notes