Spinach, Bacon & Pumpkin Quiche

Pre-heat oven to 180°C.

Peel and chop pumpkin into cubes and roast in the oven until soft and cooked. Defrost spinach and set aside.

Heat a drizzle of olive oil in a pan. Add the onion and stir to coat. Spread the onions out evenly over the pan and let cook, stirring occasionally. Once onions start to brown, add balsamic vinegar and soft brown sugar. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside.

Next, cook the bacon in batches to avoid overcrowding the pan. Aim for a crispy texture.

While the bacon is cooking, grease a quiche tin. Roll out pastry to desired thickness and line the tin. Set aside.

For the filling, add eggs, Lewis Road Milk, salt, and pepper to a bowl and mix until well combined.

Begin layering your quiche. Squeeze excess water from spinach and cover the bottom of the tin. Add a layer of pumpkin, bacon, and caramelised onion. Depending on the dish size, repeat the layers.

Once assembled, pour over the egg mixture and place in the oven for 30-45 minutes until the egg is cooked.

Remove from the dish, serve, and enjoy the delightful flavours of this Spinach, Bacon & Pumpkin Quiche!