Cut the spinach into 3 cm long strips, thinly slice the onion, and cut the bacon into 1 cm wide strips. (I used block bacon in this photo by the way.)
Grease a frying pan with vegetable oil (or butter) and stir-fry the ingredients from Step 1. Season them with salt and pepper and transfer them to a plate to cool before chilling them in the fridge.
Leave the frozen puff pastry to thaw at room temperature for 10 minutes. Connect 2 sheets of pastry together with a 1 cm overlap and secure the overlap in place by joining it with some beaten egg.
Use a rolling pin to roll the pastry out to the size of the pie dish, then use the pastry to line the dish. Roll the rolling pan over the top to cut away any overhanging edges.
Once neatened up, wrap the dish in cling film and leave it to chill in the fridge or freezer.
Make the egg mixture. Crack the eggs into a bowl and beat them together. Then pour in the milk and season with salt and pepper.
Preheat the oven to 200°C and set the timer to 20 minutes.
Mix the chilled vegetables and bacon from Step 2 with the egg mixture from Step 6. Check the flavour and adjust it if necessary with salt and pepper.
Once the pastry is properly chilled, pour the mixture from Step 8 into the dish and bake it in the preheated oven. It's ready.
It should turn out like this.
Story Behind this Recipe
I ate a really delicious quiche for lunch at a local coffee shop so I wanted to try and recreate the flavour myself. I bought some frozen puff pastry from the shop and decided to use whatever I had in my fridge. It's best to use well chilled pastry and fillings to get a crisply baked quiche.