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.
Roll out the pastry on a lightly floured surface and use to line a
In a wide pan, sauté the bacon and pimentón in the butter until beginning to crisp up, stirring often. Add the potato and
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
© 2007 Peter Gordon. All rights reserved.