8 Eggs room temperature
3/4 Cup Elmlea Double Cream (Heavy Cream)
200g/7oz Back Bacon, chopped
150g/5.3oz Fresh Baby Spinach
1/2 Cup Shredded Carrots
2 Spring Onions, sliced
100g/3.5oz Cheddar Cheese, shredded + extra for top
Salt and pepper
Beat the eggs and combine with the cream, add the cheddar cheese, salt/pepper.
Cook the bacon and remove from pan.
To the same pan add a tablespoon olive oil and cook the spinach until it wilts.
Butter grease pie 28cm pie dish. Scatter the spinach adding the bacon, carrots and onions and finish with some of spinach on top again.
Pour the egg mixture all over the vegetables, making sure it went through all the veggies.
Top with extra shredded cheddar cheese and bake in oven 180C/350F for 45 minutes or until set.