8 oz (225 g) shortcrust pastry
350 g (12 oz) streaky bacon
1 medium onion, skinned and sliced
1 tbsp (15 ml) vegetable oil
2 eggs, beaten
142 g (5 oz) natural yogurt
2/3 cup (150 ml) 1/4 pt milk
salt and freshly ground pepper
226 g (8 oz) packet chopped spinach, thawed
350 g (12 oz) streaky bacon
1 medium onion, skinned and sliced
1 tbsp (15 ml) vegetable oil
2 eggs, beaten
142 g (5 oz) natural yogurt
2/3 cup (150 ml) 1/4 pt milk
salt and freshly ground pepper
226 g (8 oz) packet chopped spinach, thawed
method
1. Roll out the pastry and use to line a 24 cm (9 1/2 inch) loose bottomed flan ring. Bake blind in the oven at 200°C (400f) mark 6 for 10 -15 minutes until set.
2. Dice 125 g (4 oz) bacon. Lightly fry the diced bacon and the onion together in oil until golden.
3. Mix eggs with yogurt, milk and seasoning; stir in the pan ingredients. Lastly, mix in the spinach, well drained. Pour the mixture into the flan case and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes, until just set.
4. Form the rest of the bacon into little rolls and bake (place in the oven 10 minutes after the flan); use as garnish.
2. Dice 125 g (4 oz) bacon. Lightly fry the diced bacon and the onion together in oil until golden.
3. Mix eggs with yogurt, milk and seasoning; stir in the pan ingredients. Lastly, mix in the spinach, well drained. Pour the mixture into the flan case and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes, until just set.
4. Form the rest of the bacon into little rolls and bake (place in the oven 10 minutes after the flan); use as garnish.
serving amount
serves 4-6
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