What you need
- 1-1/2 sheets frozen shortcrust pastry, thawed
- 1 tablespoon oil
- 1 large onion, chopped
- 4 rashers shortcut bacon, chopped
- 50g baby spinach leaves
- 6 eggs
- 1/4 cup milk
- 1/2 cup KRAFT Cream Cheese Spread
- freshly ground black pepper, to taste
How to make it
LINE a 25cm loose based flan tin with the pastry. Pierce with a fork and bake in a hot 200°C oven for 6-8 minutes until lightly browned.
HEAT the oil in a frypan and saute the onion and bacon for 3-4 minutes until softened. Add the spinach, remove from the heat and allow to wilt. Spoon into the prepared pastry case.
WHISK together the eggs, milk and cheese spread, season with pepper then pour over the filling. Bake in a moderate 180°C oven for 20-25 minutes or until filling is just set and golden. Serve sliced warm or cold.