Spinach, potato, bacon and olive quiche


Preparation info

  • Difficulty


  • Serves


    as a light meal with salad

Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

This reminds me of the bacon and egg pies I often ate as a child growing up in New Zealand. If you don’t want bacon in your quiche, however, then you can replace it with sliced leftover roast chicken or duck, smoked salmon, mackerel or eel, adding them to the mixture with the eggs. If you want to make your quiche vegetarian, then increase the pimentón (Spanish smoked paprika) to 1 heaped teaspoon – the flavour is wonderful and your guests will assume you have used some smoked meat. Any type of potato will work with this, even kumara or sweet potato, just make sure you don’t overcook them. Serve the quiche with a tomato and basil salad.


  • 300 g shortcrust pastry
  • flour, for dusting
  • 60 g diced bacon (or pancetta or chorizo)
  • ½ teaspoon sweet pimentón
  • 50 g butter
  • 1 large potato, cut into 1cm dice
  • 250 ml single cream
  • 120 ml hot water
  • 1 large handful of raw spinach, washed and coarsely shredded
  • 2 eggs, plus 1 yolk, lightly beaten
  • 8 large black olives, stoned and halved


Roll out the pastry on a lightly floured surface and use to line a 24 cm round or 20 cm square quiche dish. Allow to rest in the fridge for 30 minutes.

Preheat the oven to 180°C/gas 4. Line the pastry shell with baking parchment, weight with baking beans or dried pulses and blind-bake until just golden brown (12–15 minutes). Take from the oven, leaving it on, then remove the beans and lining paper.

In a wide pan, sauté the bacon and pimentón in the butter until beginning to crisp up, stirring often. Add the potato and cook for a further 2 minutes, stirring often. Add the cream and the 120 ml hot water, and bring to the boil. Then gently boil until the potato is almost cooked, around 5–8 minutes. To test, cut a piece with a sharp knife – it should offer a little resistance.

Keeping the pan on the heat, stir in the spinach until it wilts. Take off the heat and then quickly mix in the egg and a little seasoning – the bacon will already be salty, so go easy with this. Pour the mixture into the pastry case and dot the olives over the top, poking them into the mixture slightly.

Place the quiche dish in the centre of the oven and bake until the egg has set, around 15–20 minutes. Take from the oven and leave to cool for 10 minutes before serving – although this is equally delicious eaten cold.