- 100g bacon, cut into small pieces
- 100g baby spinach leaves
- 1 small zucchini sliced thinly
- 50 g butter
- 4 eggs
- 3/4 cup (185ml) cream
- 1/2 cup (125ml) milk
- 1/3 cup (30g) shredded parmesan
- 150g butter, chilled, cubed
- Pinch salt
- 1 egg
For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tbs cold water. Knead until smooth. Refrigerate covered for 10 minutes.
Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Place half the butter in the pan and place over medium heat until melted. Add the spinach until wilted, remove from the pan and set aside. Place the remaining butter in the pan and place on a medium heat until melted. Add zucchini and cook until soft. Remove from pan and set aside.
Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan and arrange zucchini over the top. Bake 30 minutes and serve with salad.
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