Bacon and Spinach Slice
1½ sheets ready rolled shortcrust pastry
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, crushed
4 bacon rashers, chopped
250g packet frozen spinach, thawed and drained
250g ricotta cheese
2 tablespoons grated parmesan cheese
½ cup cream
¾ cup evaporated skim milk
1 cup grated tasty cheese
½ teaspoon paprika
Lightly grease a 24cm fluted loose-base flan tin. Join pastry sheets to line base. Line tin and press into sides. Place tin on oven tray, cover with baking paper and load with dried beans or rice. Bake in moderately hot oven for 10 minutes or until lightly browned. Remove paper and beans and cook a further 10 minutes or until lightly browned. Allow to cool.
Heat oil in pan and add onion, garlic, and bacon. Cook stirring until onion is soft. Add spinach and cook until spinach is heated through and liquid has evaporated. Cool slightly.
Beat eggs in bowl, add ricotta, parmesan, cream and milk. Whisk until combined. Spread mixture over prepared pastry case. Pour over egg mixture. Sprinkle with cheese and paprika.
Bake in moderate oven for about 40 minutes or until set. Cut into slice and serve with lettuce and small cherry tomatoes.