Try this dairy-free version of an old favourite.
Ingredients
- 150g plain flour
- 50g olive oil spread (50% less fat)
- For the filling
- 200g smoked back bacon, roughly chopped
- 250g bag baby spinach, washed and ready to use
- 4 eggs
- 11/2 tsp Dijon mustard
- 400ml unsweetened soya milk
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the flour and olive oil spread into a food processor, add a pinch of salt and whizz until the mixture resembles fine crumbs. Add 3 tablespoons of cold water and whizz until the pastry comes together. Tip onto a floured work surface and shape into a ball, then flatten with your hand. Wrap in cling film and chill for 20 minutes.
- 2. Meanwhile, put the bacon into a large shallow dish. Microwave on high for 5 minutes until the bacon is cooked and starting to crisp up. Pierce the spinach bag twice. Microwave on high for 4 minutes. Tip into a sieve and use a potato masher to squeeze as much liquid as possible from the spinach.
- 3. Whisk the eggs and mustard together and add the soya milk. Season, mix well and set aside.
- 4. Roll out the pastry and use it to line the tranche tin. Line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 20 minutes, remove the beans and paper and put back in the oven for 5 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4.
- 5. Scatter the pastry case with the bacon and spinach and pour over the soya milk and egg mixture. Bake for about 20 minutes until just set. Serve in slices with salad.
Nutritional info
Per serving: 289kcals, 15.4g fat (3.6g saturated), 16.6g protein, 22g carbs, 2.9g sugar, 2.4g salt
Chef's tip
Use a 35 x 11cm tranche tin (a loose-bottomed flan tin, from cookware shops), or a 23cm shallow, round fluted tin for this tasty quiche recipe.