Feta, Spinach and Bacon Quiche

Preheat the oven to 180 C.

Line the inside of an 18 cm baking tin with the sheets of thawed puff pastry. Pour a cup of breadcrumbs on the bottom to soak up the moisture from the spinach.

Fry the diced bacon in a skillet over medium heat for about 5 minutes or until they are brown and crispy. When they’re done, remove them from the pan and put them between sheets of paper towels to absorb the fat. Be sure to leave the bacon fatt in the skillet.

Slowly brown the onion and garlic in the remaining bacon fat, cooking for about 10 minutes on low heat. Add the spinach a hand full at a time and cook until it’s wilted. Remove pan from heat.

In a medium sized bowl mix the eggs and creme fraîche into a smooth mixture. Crumble the feta cheese into the mixture and add the paprika and the fresh thyme. Add pepper to taste, the feta and bacon are salty enough so you won’t need to add extra salt.

Divide the vegetables and bacon pieces evenly over the puff pastry. Pour the egg mixture over it and top with the grated cheese.

Bake in the middle of the oven for about 45 minutes or until golden brown. To see if the quiche is cooked, pierce the centre with a fork. If it comes out dry, the quiche is done. If the centre is still wet, cover with tin foil and bake for another 10 minutes. The tin foil will keep the quiche from burning.

Enjoy!