This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Place an oven tray in to heat. Line a 25-30cm tart tin with the pastry. Prick all over with a fork and chill.
2.Mix the crème fraîche with the cheese, herbs and seasoning.
3.Cook the pastry case for 10-12 minutes until it starts to brown. Remove from the oven and spread the crème fraîche mixture over base.
4.Break the eggs into the pie, using a fork to break and swirl the yolks.
5.Sprinkle on the spinach, then add the bacon rashers.
6.Bake for 20-30 minutes or until the eggs are cooked and the pastry is golden.
7.Serve with a spicy chutney or relish.
Makes 25cm x 30cm tart. Use prosciutto instead of bacon for a saltier flavour or try flaked smoked salmon and add some dill to the crème fraîche.
Note
