Spinach, Bacon and Egg Pie
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
- For the dough
- 1 ⅔ cups white Bread flour
- ⅛ oz Dried yeast
- 1 tsp salt
- butter (for the ramekins)
- For the filling
- 7 ½ cups Spinach
- ⅔ cup Crème fraiche
- Nutmeg (freshly grated)
- ½ cup Bacon
- 4 eggs
Preparation steps
1.
For the dough, mix the flour, dried yeast, salt and approx. 120 ml water together using the dough hook on the hand mixer, to form a smooth dough that does not stick to the sides of the bowl. Cover and leave to prove for around 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter four individual oven-safe ramekins (approx. 350 ml each).
3.
Roll the dough out to 3-4 mm thick and cut out 4 circles, approximately twice the size of the ramekin base. Line the ramekins with these and allow to prove for a further 10 minutes.
4.
Meanwhile, blanch the spinach briefly in salted water. Quench in cold water, squeeze dry and chop coarsely. Mix with the crème fraîche and season to taste with salt and nutmeg.
5.
Lay the bacon slices in the dough shells and fill with spinach. Break the eggs on top. Bake in the oven for around 20 minutes.
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