Serves 2-4
Prep: 10 min
Cook: 20 min

20cm ready-made savoury pastry case
200g young spinach
4 rashers of smoked streaky bacon
1 tbsp vegetable oil
2 large eggs
2 tbsp double cream or crème frâiche
100g Greek feta cheese
1 tbsp freshly snipped chives
2 tbsp freshly grated Parmesan

METHOD

Heat the oven to 425F/220C/gas mark 7. Boil the spinach in salted water for 2 minutes. Drain then squeeze and pat dry with kitchen paper. Chop. Meanwhile, slice the bacon across the rashers into batons and fry in vegetable oil until crisp. Drain on kitchen paper. Whisk the eggs in a mixing bowl and season with black pepper. Stir in the spinach and bacon, then crumble the feta directly into the bowl. Add the chives, half the Parmesan and stir.

Tip the mixture into the pastry case – I usually break off the top rim of pastry for a more home-baked look – and dust the surface with the remaining Parmesan. Bake for 20 minutes until the filling feels firm to the flat of your hand and the top has turned a golden colour. Carefully slip out of the foil case (or not, if you’re picnicking) on to a plate and serve hot, warm or cold with salad.

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