This delicious combination of ingredients, from the crispy and salty pancetta to the soft and sweet roasted tomato, will leave you wanting more. It’s perfect for a picnic or brunch.
Serves: 6-8
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Servings
Prep time
Cook time
Recipe
Ingredients
- 100g pancetta
- 2 sheets frozen shortcrust pastry, defrosted
- 1 tbsp olive oil
- 1 leek, pale green end only, thinly sliced
- 1 clove garlic, finely diced
- 250g frozen chopped spinach, defrosted
- 100g feta
- 4 eggs
- 15mL cream
- Salt & pepper, to taste
- 10 tomatoes, preferably on truss
Method
- Preheat oven to 180ºC and line a large baking tray, then place a cake rack over the top of it.
- Lay out your pancetta in rows on the rack and bake for 10 mins until crispy. Remove and let cool, then crumble into a bowl.
- Grease a pie dish and line it with the shortcrust pastry, cutting and joining to cover the entire dish.
- Line the pastry with baking paper and fill with pie weights, rice or beans and blind bake for 10 mins. Then remove the weights and the liner.
- Heat the oil over medium-high heat in a frying pan and gently soften the leek and garlic until fragrant.
- Place the spinach into a strainer and squeeze to remove any extra moisture.
- Spread the leek and garlic over the base of the dish, then top with alternating scatterings of the spinach and pancetta, along with crumbled feta.
- Beat the eggs with the cream and season to taste.
- Pour the egg mix over the slice filling, allowing it to seep between the layers and then top with the truss of tomatoes.
- Bake for 35 mins.
- Note: This recipe can be easily made gluten-free by using gluten-free pastry.
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